Kunupidhi tiganito

Ingredients for 4 servings:

• 1 cauliflower
• 2 lemons
• 1 tsp salt
• ⅛ liter olive oil
• 150 g flour
• ⅛ liter of warm water
• 1 egg(s)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

baked cauliflower, Greek

Clean, wash, and halve the cauliflower. Add it to boiling salted water and simmer over low heat for about 10-15 minutes. The cauliflower should be firm to the bite and not overcooked. Sift the flour into a bowl and add 1/2 teaspoon of salt. While stirring constantly, add the water and 2 teaspoons of olive oil. Finally, fold in the beaten egg. The mixture should form a smooth, runny paste. Drain the cooked cauliflower and remove the florets. Dip each floret, stem by stem, into the batter and fry in hot olive oil until golden brown. Drain on kitchen paper. Place the cooked pieces in a bowl and drizzle with lemon juice. It also tastes delicious cold.