Cauliflower nuggets

Ingredients for 4 servings:

• 1 head of cauliflower
• 2 m.-sized eggs
• 4 tbsp sweet cream
• some wheat flour for flouring
• some breadcrumbs or breadcrumbs for coating
• n. B. Salt and pepper, white, finely ground
• n. B. Paprika powder, sweet
• 2 tbsp, heaped onion granules
• e.g. oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

a party hit, fried into crispy breaded florets

Cut the cauliflower head into equal-sized florets, blanch them in unseasoned water for 5 minutes, and then plunge them into ice or cold water. This brings the cooking process to an abrupt end. Pat dry with a paper towel or clean kitchen towel. Mix the flour with the four spices and coat the dry florets evenly. Next, whisk the eggs with the cream. Toss the floured florets in this mixture so they are evenly coated with egg. Finally, add the breadcrumbs. Turn the florets evenly to ensure they are well coated. Heat the oil to 180°C. If you don’t have a suitable thermometer, use a wooden skewer. Small bubbles should form upon contact with the hot oil, indicating that the food has reached frying temperature and is ready to fry. The cooking time should be approximately 2 minutes, until the florets are cooked through and crispy. The cauliflower nuggets are now ready to serve. Serve with ketchup or any kind of spicy sauce.