Cauliflower Florets in Batter

For the cauliflower florets in batter, peel off the cauliflower leaves and cut away the stalk at least until it is no longer woody. Separate the cauliflower into smaller florets and wash them in cold water. In a suitable pot, bring plenty of salted water to a boil with a splash of milk. Put in the cauliflower florets and cook for just under 5 minutes until firm to the bite, but not too soft. Lift out and drain well.

For the pastry, separate the eggs and beat the egg whites with a pinch of salt until stiff. Mix the yolks with flour, wine and oil until smooth. Season with salt and nutmeg and finally fold in the snow.

Pour oil in a large frying pan to the height of a finger and heat. Pull each cauliflower floret through the batter and fry in the hot oil until golden brown on all sides. Lift out with a slotted spoon and drain on paper towels.

Arrange and serve the baked cauliflower florets with fresh salad and tartar sauce or cocktail sauce.

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