Breaded cauliflower – Rántott karfiol

by | Jun 29, 2016 | Vegetable dishes

Cauliflower is usually considered a winter food, but thanks to greenhouses this great vegetable is already available whole year round and it deserves a spot on your table. In Hungary you can eat cauliflower in form of soups or layered dishes, however the most popular cooking method of those sparkling white florets is breading.

Breading improves the flavor and texture of the food providing a crispy exterior and a tender interior.  The standard breading procedure is a basic 3-step technique. Dredge the food in flour (always shake off the excess), then dip the flour coated item into the egg wash and coat on all sides. Let the excess drip off and transfer to the breadcrumbs to coat evenly. It’s recommended to add some oil to the eggs because it helps the egg wash stick to the flour coat.

Breaded cauliflowers - Rántott karfiol
Breaded cauliflowers – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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