Capuchin Style Cauliflower

Pour boiling salted and slightly sugared tap water over the cleaned and washed cauliflower and cover until the tap water bubbles again. Cook on the stove without the lid for about 1000 cmin, pull the cauliflower from the tap water and let it drain.

For the dough, mix the eggs with the mixer. gradually add cow’s milk and flour, finally season with salt.

Split the sautéed cauliflower into pieces, dip them briefly into the dough, roll them in breadcrumbs and fry them in strongly heated fat until golden brown. Place on a heated platter, garnished with parsley.

Cauliflower heads prepared in this way can be served as a complement to meat dishes with light sauces.

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