Crispy Cauliflower

5 from 4 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 143 kcal


  • 600 g Cauliflower
  • 150 g Spelt flour type 630
  • 200 ml Mineral water
  • 2 piece Eggs (L)
  • 1 tsp Seasoned salt
  • 1 tsp Garlic pepper
  • 150 g Panko flour
  • 4 tbsp Peeled sesame seeds
  • Rapeseed oil


  • Clean the cauliflower and cut into florets. So that a long stem bleaches on it! You can eat with it and it's better to turn around while frying! Then rinse thoroughly with cold water. Drain well!

Preheat the oven to 80 degrees!

  • In the meantime, mix the eggs, flour, soda, seasoned salt and garlic pepper together well. Mix the panko and sesame. Then pull the cauliflower through the egg / flour mixture and bread it well in the pankopanade!
  • Heat the oil (about 200ml) in a saucepan and gradually fry the cauliflower in the hot oil until crispy. You can turn the cabbage on the stalk! 🙂 Keep warm on a preheated plate with kitchen paper!
  • There was mixed lettuce and dip! Aioli and quark go well with it!

Seasoning salt:

  • My seasoning salt

Garlic pepper:

  • Garlic and pepper all-rounder; o)


  • Aioli without egg - No. 2


  • Badischer Bibilikäs Nr.1; o)))


Serving: 100gCalories: 143kcalCarbohydrates: 21.6gProtein: 5.3gFat: 3.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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