My aunt Cynthia was always introducing new recipes to the family. This is another one of her innovations. We used to look forward to this preparation from January onwards when good quality cauliflower floods the market. This year it has been a bit late in coming – I have found good cauliflower only now in Chennai. The egg-coated cauliflower makes a wonderful side dish. It is a semi exotic preparation as it is both unusual and seasonal. I have added ginger garlic paste to the beaten egg to introduce some variety to the flavour. This dish was very popular with my colleagues who asked me for the recipe and prepared it often at home for their families.
This is an ideal side dish for packed lunches, as it is dry, tender, and gives good satiety value. At the same time, it can also be included in formal dinners and buffets. It can also be served as a starter.
Cauliflower is a medium source for Vitamin C and a good source for Choline. It is very low in the proximate principals i.e., protein, fat, and carbohydrates. Dipping it in egg and frying it adds protein and energy from fat to the dish.
- 1 large Cauliflower
- 2 tsp Kashmiri Chilli powder
- ¼ tsp Turmeric powder
- 1 tsp Salt, or to taste
- 1 ½ C Water
- 3 Hen’s Eggs
- ½ tsp Pepper powder
- ½ tsp Salt, or taste
- ½ tsp Ginger Garlic Paste
- Vegetable Oil, for shallow frying
- Cut the cauliflower into medium sized florets. Wash the cauliflower in water to which 1 tsp of salt has been added. This will remove any insects or works sticking to the florets.
- Boil water with chilli and turmeric powders and salt. Add the florets and cook on low heat till the cauliflower is cooked. It should not be tender but should retain turgor. Drain and cool.
- Beat the eggs with pepper powder, salt, and ginger garlic paste.
- Heat a small amount of oil in a frying pan.
- Dip the cauliflower florets in the beaten egg, add to the oil and fry gently. Turn them once to fry the other side and remove.
- If you do not like the taste of ginger garlic paste, omit from the recipe.