Serves 4.800g / 1 ¾ lb cauliflower, 2 eggs, flour, anchovy paste, oil for frying.
Blanch the cauliflower in plenty of lightly salted water, drain and divide into bite-sized pieces. Beat the eggs in a bowl, sprinkle in the flour and whisk until there are no lumps. Finally, mix in a teaspoon of anchovy paste.
Coat the cauliflower pieces in the batter, leaving them in the bowl for a few minutes. Fry in plenty of boiling hot oil. Season with salt and serve them nice and crisp.
Preparation time: 20’
Cooking time: 35’
Kcal (per serving): 439
Proteins (per serving): 17
Fats (per serving): 31
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Muchas gracias Mari por dejar el enlace .
February 25, 2010 at 12:57 PMA mi me gusta la coliflor con bacalao y arroz...
Vamos lo que se conoce aquí como una paella de coliflor , riquísima .
Un beso
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