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La Fucina Balance Cuisine: Variation of Cauliflower
This recipe perfectly highlights the delicate flavor of cauliflower, combining it with a crispy coating, creamy sauce, and flavorful accents from capers, orange, and pickled onion. Easy to prepare, this combination is a true highlight, allowing you to enjoy the health benefits of this nutrient-rich powerhouse.
Low in calories, cauliflower is a gentle and healthy vegetable that promotes healthy digestion with its high fiber content. Rich in vitamins and minerals, it’s the perfect base for this recipe from our healthy slow-food kitchen.
- vegetarian - vegan possible -
This recipe perfectly highlights the delicate flavor of cauliflower, combining it with a crispy coating, creamy sauce, and flavorful accents from capers, orange, and pickled onion. Easy to prepare, this combination is a true highlight, allowing you to enjoy the health benefits of this nutrient-rich powerhouse.
Low in calories, cauliflower is a gentle and healthy vegetable that promotes healthy digestion with its high fiber content. Rich in vitamins and minerals, it’s the perfect base for this recipe from our healthy slow-food kitchen.
- vegetarian - vegan possible -
Ingredients
One head of cauliflower
1/2 Lemon
1 Egg
50g Flour
50g Breadcrumbs
Capers to taste
1 Orange
A bit of browned butter – or margarine as a vegan alternative
A bit of olive oil
Salt
Pepper
For the pickled onion:
3 Red onions (about 270g)
1 Slice of lemon
250ml Red wine vinegar
2 tbsp Sugar
1 tbsp Salt
2 Bay Leaves
1 tsp Whole coriander seeds
Preparation
For the pickled onions, place the peeled and sliced onions with a slice of lemon in a clean storage jar. Bring 250ml of water, red wine vinegar, sugar, salt, bay leaves, and coriander seeds to a brief boil, then pour the mixture over the onion rings. Mix everything well, seal the jar, and, after cooling, store it in the refrigerator. You can use the onions after just a few hours for this recipe.
Next, blanch the cauliflower florets. Marinate half of the florets with a bit of olive oil, lemon, salt, and pepper to taste, while coating the other half with flour, egg, and breadcrumbs before frying. Slice half of the remaining cauliflower into thin slices and marinate them just before serving.
For the cauliflower cream, cook the rest of the cauliflower in salted water with a bit of lemon until soft. Blend the softened cauliflower with a little brown butter - or margarine as a vegan alternative - and season with salt and pepper.
Dry the capers briefly and fry them at 150°C. If necessary, you can dry them again afterward to remove excess oil. Fillet the orange and cut it into fine slices.
Finally, arrange and serve the marinated and breaded cauliflower florets with the cauliflower cream, fried capers, orange slices, and pickled onion.
Enjoy!
Ingredients
One head of cauliflower
1/2 Lemon
1 Egg
50g Flour
50g Breadcrumbs
Capers to taste
1 Orange
A bit of browned butter – or margarine as a vegan alternative
A bit of olive oil
Salt
Pepper
For the pickled onion:
3 Red onions (about 270g)
1 Slice of lemon
250ml Red wine vinegar
2 tbsp Sugar
1 tbsp Salt
2 Bay Leaves
1 tsp Whole coriander seeds
Preparation
For the pickled onions, place the peeled and sliced onions with a slice of lemon in a clean storage jar. Bring 250ml of water, red wine vinegar, sugar, salt, bay leaves, and coriander seeds to a brief boil, then pour the mixture over the onion rings. Mix everything well, seal the jar, and, after cooling, store it in the refrigerator. You can use the onions after just a few hours for this recipe.
Next, blanch the cauliflower florets. Marinate half of the florets with a bit of olive oil, lemon, salt, and pepper to taste, while coating the other half with flour, egg, and breadcrumbs before frying. Slice half of the remaining cauliflower into thin slices and marinate them just before serving.
For the cauliflower cream, cook the rest of the cauliflower in salted water with a bit of lemon until soft. Blend the softened cauliflower with a little brown butter - or margarine as a vegan alternative - and season with salt and pepper.
Dry the capers briefly and fry them at 150°C. If necessary, you can dry them again afterward to remove excess oil. Fillet the orange and cut it into fine slices.
Finally, arrange and serve the marinated and breaded cauliflower florets with the cauliflower cream, fried capers, orange slices, and pickled onion.
Enjoy!
