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“Tasty side-dish. I never liked steamed cauliflowers but fried with some coatings.”

Ingredients Nutrition


  1. Cut the cauliflower into florets and discard the leaves; rinse with cold water.
  2. Boil water in a large pot; add salt and the cauliflowers; steam for two minutes and drain.
  3. Beat the eggs and milk very well; add a pinch of salt and the black pepper; slowly add the flour and blend it till smooth; OR mix the rice milk, the flour, black pepper, salt and beat until smooth.
  4. Dip the cauliflower florets with the mixture until each floret is coated well.
  5. In a large non-stick pan, in a medium heat sauté the garlic with one tablespoon of oil for a minute; remove garlic; add the rest of the oil.
  6. When the oil is hot, place the whole florets piece by piece on the pan; stir well for two to three minutes or until lightly brown; remove from heat/oil with straining spoon. Serve it warm.

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