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 …Main ingredients Caulflower florets, cooking oilCourse Mezze, street food, sandwich, side dish
Download Image: download
Posts
