Beignets de chou-fleur à l’aigre-douce




An easy recipe that highlights the cauliflower with a donut batter coating but without frying to stay light! I favored baking in the oven, which means you have less to watch and is less greasy. The dough will tend to spread a little while baking, don't panic, that's normal. On the other hand, it should not escape too much, so make sure that it is thick enough to cover the cauliflower florets well. If necessary, adjust in flour or liquid.

To accompany, I made a little sauce with sweet and sour Asian flavors that will go wonderfully with the donuts. Once mixed, the result is a little "chewy", a little pasty like in the sweet and sour pork recipe. If you don't really appreciate this slightly "sticky" side, don't mix the cauliflower in the sauce but serve on the side and mix on your plate by first placing the noodles then the donuts and drizzle with sauce;)

A few sesame seeds and chopped spring onion for the service and here is a nice vegetable dish that will surely please all your guests;)


 

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