| Prep: 45 mins | Cook: 30 mins – 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 32g | 13g | 75g |
| sugars | fibre | protein | salt |
| 15g | 8g | 20g | 1.8g |
Why I Love Czech Baked Cauliflower with Fried Potato Pancake and Mixed Salad
From the rolling plains of Montana, where gastronomy is talked about in whispers and hush tones, I present to you a unique crossover in the form of a Czech recipe: Baked Cauliflower with Fried Potato Pancake and Mixed Salad. This has been a delightful, delicious diversion from the usual staples of bison and venison that my Montanian heritage holds dear.
The Awe-Inspiring Blend of Flavors
This recipe has been a revelation. It charmingly juxtaposes an earthy baked cauliflower nestled amongst the moreish warmth of a fried potato pancake. Balancing these rich flavors is a vibrant mixed salad that encompasses the entire palate spectrum.
The ingredients of Baked Cauliflower: a large cauliflower head, milk, large eggs, all-purpose flour, breadcrumbs, seasoned with salt, and pepper then fried to perfection in peanut or vegetable oil. This flavorful construct forms the heart of this dish. It is a wholesome nod to the simplicity of the Czech cuisine.
The Art of Creating A Perfect Potato Pancake
Then there is the wonder of the fried potato pancake. Consisting of potatoes, onion, garlic, eggs, and all-purpose flour, a dash of baking powder with a smattering of salt and pepper, fried in flavorful oil – they are a hidden gem in the dish. Crunchy, packed full of flavor, the potato pancakes are a beloved tradition dating back ages, yet perfectly suiting the modern palate.
The salad, a mélange of mixed greens, cherry tomatoes, thinly sliced cucumber and onions, shredded carrots, and optional olives tossed in a symphony of extra virgin olive oil, vinegar, Dijon mustard, honey, a dash of dried oregano, and seasoned with salt and pepper, is the perfect companion to these heavier elements.
The combined musical note of these elements is something that is forever etched in my culinary experience, stirring memories of Jamie Oliver‘s vegetable recipes that prompted this adventurous fusion of cultures. Feel free to explore further twists and turns adding your touch to this beautiful culinary canvas. The Baked Cauliflower with Fried Potato Pancake and Mixed Salad is just the beginning of an amazing gastronomic journey.
What You’ll Need
- For Baked Cauliflower:
- 1 large cauliflower head
- 1/2 cup milk
- 3 large eggs
- 1 cup all-purpose flour
- 2 cups bread crumbs
- Salt and pepper to taste
- Peanut or vegetable oil for frying
- For Fried Potato Pancake:
- 6 large potatoes, peeled
- 1 large onion
- 4 cloves of garlic
- 2 large eggs
- 4 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- Salt and pepper to taste
- Peanut or vegetable oil for frying
- For Mixed Salad:
- 3 cups mixed greens (Spinach, romaine, lettuce, etc.)
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1 medium red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/2 cup olives (optional)
- For Dressing:
- 1/2 cup extra virgin olive oil
- 1/4 cup vinegar (Apple cider or white)
- 2 teaspoons dijon mustard
- 2 teaspoons honey
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Method
Step One: Baked Cauliflower
Preheat the oven to 180 degrees C. Break the cauliflower into florets. In a large bowl, whisk together the milk and eggs, then set aside. In another bowl, mix the all-purpose flour with salt and pepper. In a third bowl, put the breadcrumbs. Dip each cauliflower floret first in the flour, then in the egg mixture, and lastly in the breadcrumbs. Place the breaded florets on a baking sheet and drizzle with oil. Bake until golden and crispy.
Step Two: Fried Potato Pancake
Grate the peeled potatoes and onion, and mince the garlic cloves. In a large bowl, combine the potatoes, onion, garlic, eggs, flour, baking powder, salt, and pepper. Stir until well mixed. Heat oil in a pan over medium heat. Take a handful of the potato mixture, form it into a patty, and then place it in the hot oil. Fry until golden on both sides. Repeat with the remaining potato mixture.
Step Three: Mixed Salad and Dressing
In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber slices, onion slices, shredded carrots, and olives. For the dressing, in a small bowl, whisk together the olive oil, vinegar, dijon mustard, honey, dried oregano, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
Step Four: Assembling the Dish
On each plate, place a generous helping of salad, a fried potato pancake, and a portion of the baked cauliflower. Serve immediately and enjoy this delicious and healthy meal!
