The plain version is the crispest, though the oiliest; the breaded and battered versions result in a moister, less crisp interior. After draining, it may be seasoned or sauced in a variety of ways. History. Deepfried and panfried cauliflower is found in many cuisines, and is well documented through the 19th century in Germany, Austria, Britain, and the United States.
Best representation descriptions: https://cdn.loveandlemons.com/wp-content/uploads/2019/03/cauliflower-recipes.jpg
Related searches:
Posts
