Baked cauliflower
easy
75 mins
75 mins
Ingredients
- 3 Eggs (size M)
- 7-10 Tbsp Salt
- 150 g Flour
- 1 knife tip Baking Powder
- 150 ml White wine
- 125 g Whipped cream
- 40 g freshly grated Parmesan cheese
- 1 (approx. 1350 g) Cauliflower
- 1 Garlic clove
- 1 collar Chives
- 300 g Low-fat curd
- 50 ml Mineral water
- 7-10 Tbsp freshly ground white pepper
- 2 l Oil
- 7-10 Tbsp Parsley
Directions
- 1
For the dough, whisk eggs and salt with the whisk of the hand mixer until foamy. Sift the flour and baking powder on top and stir in. Add wine and 75 g cream and mix in parmesan. Let the dough swell for about 20 minutes. In the meantime clean and wash the cauliflower and cut off the florets.
- 2
Put the cauliflower florets in boiling salted water and cook for about 8 minutes. Drain the cauliflower, quench and drain well. Peel the garlic and press it through a garlic press. Wash the chives, dab dry and cut into fine rolls. Mix quark, remaining cream, mineral water, 3/4 of the chives and garlic. Season with salt and pepper. Heat the oil in a large pot. Add cauliflower florets in 4 portions to the dough, take them out and put them in the hot oil also in 4 portions and fry until golden. Serve the cauliflower florets and quark in a bowl sprinkled with remaining chives on a plate.
- 3
Season with salt and pepper. Heat the oil in a large pot. Add cauliflower florets in 4 portions to the dough, take them out and put them in the hot oil also in 4 portions and fry until golden. Serve the cauliflower florets and quark in a bowl sprinkled with remaining chives on a plate. Garnish with fried parsley as desired. Smoked Black Forest Ham tastes good with it
Nutrition Facts
630 kcal
36 g
37 g
29 g
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