Cauliflower is trendy today, but these fried cauliflowers have always been part of the Chilean home cuisine.
This recipe is part of a compensated campaign in collaboration with Kikkoman® and Latina Bloggers Connect. I received compensation and products for its realization. The recipe and all opinions are mine and have not been edited by others.
Fried cauliflower brings back many memories for me, the truth is as a kid I did not like at all, I was one picky eater, but after moving out for college I learned to appreciate my family cooking. After marrying, I stopped cooking cauliflower because my husband does not like it, or he thought that, but little by little I have been making him come around and we enjoyed these fried cauliflowers together.
This recipe is easy and can be served with mashed potatoes and chicken or pork sausage or as an accompaniment of a pot roast. I used Kikkoman® Teriyaki sauce to make sure I get a delicious taste and nice color. I recommend cutting the cauliflower into slices instead of “trees”, the flat edges make it easier to marinate and fry the cauliflower evenly.
The teriyaki sauce was created in Japan as a simple mixture of soy sauce and spices, then in Hawaii, Japanese-Americans added to the traditional recipe: fresh ginger, brown sugar, and pineapple juice to get the recipe we enjoy today and it’s popular around the world. Its name refers to the glaze-broiled color. It’s my favorite to marinate meats of all kinds, it gives it a tangy and very tasty flavor. And I recommend to also try it also on Brussel sprouts and mushrooms.
for 4 people
- 1 cauliflower
- 1/2 cup teriyaki sauce Kikkoman®
- 2 eggs
- 1/2 cup all-purpose flour
- 1/2 cup Parmesan cheese
- 1/2 cup milk
- 1/2 cup oil for frying, I used sunflower oil
- lemons and green onions or parsley to serve
- Wash and dry the cauliflower and cut into slices 1/2 inch thick. Cut the stem out.
- Place the cauliflower on a tray and cover with the teriyaki sauce. Let stand 20 minutes. Turn the slices of cauliflower at 10 minutes.
- Cook the cauliflower in the same sauce for 5 minutes in the microwave, if you like your cauliflower al dente, you can skip this step.
- Prepare the batter: beat the eggs add the flour, Parmesan cheese, and milk.
- Heat oil in a skillet over medium-high heat.
- Cover each slice in the batter and fry 4-5 minutes per side, until golden.
- Remove to a plate covered with a paper towel.
- Serve with chopped chives and lemon.
This is a sponsored conversation written by me on behalf of Kikkoman. The opinions and text are all mine.