Prep the Cauliflower:
Rinse the cauliflower head thoroughly under cold water.
Carefully break it down into florets.
In a large pot of boiling water seasoned with salt and a pinch of nutmeg, cook the cauliflower florets until al dente. This should take about 5-7 minutes.
Remove the florets with a slotted spoon and let them steam dry or pat dry with a kitchen towel to remove excess moisture.
Prepare the Batter:
In a mixing bowl, whisk together the eggs and melted butter until frothy.
Add in the minced garlic, salt, paprika, a touch of nutmeg, and gradually sift in the wheat flour. Stir everything together until you achieve a smooth, consistent batter.
Coat the Cauliflower:
Once the cauliflower florets have cooled slightly and are manageable to touch, dip and roll them in the prepared batter. Make sure each floret is evenly coated.
Bake:
Preheat your oven to 190°C (375°F) with the setting on both upper and lower heat.
Arrange the batter-coated cauliflower florets on a greased baking tray, ensuring they are spaced out evenly.
Bake in the preheated oven on the middle rack for about 20 minutes, or until the florets are golden brown and crispy.
Serve:
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