Cauliflower – fried in beer batter

Ingredients for 4 servings:

• 1 head of cauliflower
• vegetable broth
• 140 g flour
• 125 ml light beer
• 2 tbsp oil
• 1 pinch of salt
• some nutmeg, grated
• 2 eggs, separated
• Oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Remove the leaves and stalk from the cauliflower and soak it in cold, salted water for a while to draw out any caterpillars and insects that might be hiding in it. Then divide the cabbage into medium-sized florets. Add the florets to a pot of boiling stock and cook for about 10 minutes. The florets should still have some bite so they don’t fall apart when fried (pierce them with a knife to check if they’re cooked). Drain well in a sieve and pat dry with kitchen paper. For the beer batter, beat the egg whites until stiff peaks form, then refrigerate. Quickly mix the flour, beer, oil, salt, nutmeg, and egg yolk into a smooth batter. Don’t overmix, or the batter will become tough. Let the batter rest for a while, then quickly but carefully fold in the beaten egg whites. Dip the cauliflower florets into the batter and fry them in hot oil until golden yellow. Serve with remoulade sauce and buttered or boiled potatoes.