The Best Cauliflower of Your Life

Von Spain on a Fork · 45 Min.

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Zubereitung

1. Fill a stockpot halfway with water, salt it generously, and bring to a boil over high heat.
2. Meanwhile, remove the outer leaves from the cauliflower and cut the head into 4 even pieces. Separate the florets, cutting larger ones smaller so they are similar in size, then rinse them in a colander.
3. Boil the florets for 4 to 6 minutes, until just al dente. Drain, rinse under cold water and shake off excess water.
4. In one bowl, place the 1/2 cup flour. In another, crack the egg, season with salt and pepper, and whisk. Coat each floret first in flour, then in egg.
5. Heat the olive oil in a large frying pan over medium heat.
6. Once the oil is hot, add the florets in a single layer and fry for 6 to 8 minutes, until golden all over. Remove and set aside.
7. In the same pan over the same heat, add the chopped onion and garlic, stirring constantly. When the onion is slightly translucent, after about 3 minutes, add 1 tablespoon flour and stir for 2 minutes.
8. Add the white wine and paprika and stir for about 3 minutes, until it forms a paste and the alcohol has cooked off. Add the broth and gently stir for a couple of minutes.
9. Simmer for about 5 minutes until the sauce is slightly creamy. Season with salt and pepper.
10. Return the cauliflower to the pan in a single layer, gently shaking the pan to coat it in sauce. Simmer for 1 to 2 minutes until heated through.
11. Transfer to a large serving dish and sprinkle with chopped parsley.

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