Belarusian-style Fried Cauliflower

Ingredients

In this Belarusian adaptation, we incorporate traditional Belarusian spices and flavors to enhance the dish. The original Italian recipe is typically seasoned with garlic, parsley, and lemon zest, while the Belarusian version incorporates spices like paprika, dill, and onion powder. These additions infuse the cauliflower with a distinct Belarusian taste, making it a unique and flavorful dish. We alse have the original recipe for Cavolfiore alla milanese, so you can check it out.

• 1 large cauliflower head, cut into florets 1 large cauliflower head, cut into florets
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (240g) breadcrumbs 2 cups (240g) breadcrumbs
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon onion powder 1 teaspoon onion powder
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 8g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 3-4 minutes, until slightly tender. Drain and set aside.
2. 2.
   In a shallow dish, combine the flour, paprika, onion powder, dried dill, salt, and pepper.
3. 3.
   In another shallow dish, place the breadcrumbs.
4. 4.
   Dip each cauliflower floret into the flour mixture, ensuring it is evenly coated. Shake off any excess flour.
5. 5.
   Next, dip the floret into the breadcrumbs, pressing gently to adhere the breadcrumbs to the cauliflower.
6. 6.
   Heat vegetable oil in a large skillet over medium heat. Fry the cauliflower florets in batches until golden brown and crispy, about 3-4 minutes per side.
7. 7.
   Remove the fried cauliflower from the skillet and place on a paper towel-lined plate to drain excess oil.
8. 8.
   Serve the Belarusian-style Fried Cauliflower hot as a delicious appetizer or side dish.

Treat your ingredients with care...

• Cauliflower — Make sure to blanch the cauliflower just until slightly tender to retain its texture and prevent it from becoming mushy.
• Breadcrumbs — You can use store-bought breadcrumbs or make your own by toasting and grinding stale bread. Panko breadcrumbs can also be used for a crunchier texture.
• Paprika — Choose a good quality paprika for the best flavor. Smoked paprika can add an extra depth of flavor if desired.
• Dill — If you prefer a stronger dill flavor, you can use fresh dill instead of dried dill. Simply chop the fresh dill finely and mix it with the breadcrumbs.

Tips & Tricks

• For an extra crispy crust, you can double coat the cauliflower florets by dipping them in the flour mixture and breadcrumbs twice.
• Serve the Belarusian-style Fried Cauliflower with a side of sour cream or yogurt for a creamy and tangy contrast.
• Experiment with different spices and herbs to customize the flavor profile of the dish. Adding a pinch of cayenne pepper can add a subtle heat, while garlic powder can enhance the savory notes.

Serving advice

Serve the Belarusian-style Fried Cauliflower as an appetizer or side dish. It pairs well with a fresh green salad or as a tasty accompaniment to a main course.

Presentation advice

Arrange the golden cauliflower florets on a platter and garnish with fresh dill sprigs for an attractive presentation. Serve with a side of sour cream or yogurt for dipping.