KARNABIT FRITA (Turkish Fried Cauliflower )

KARNABIT FRITA (Turkish Fried Cauliflower )

1 large head cauliflower

For coating:

1/2 cup all-purpose flour
2 eggs, lightly beaten

For sauce:
1/4 cup olive oil
1 large onion, chopped
3 stalks of celery, sliced
1 cup tomato sauce
1 cup water or vegetable stock
Juice of 2 lemons
Salt, to taste
Pepper, to taste
Rinse and trim cauliflower.

Soak in boiling salted water for 5 minutes, then cut into florets.

Roll florets in flour, then dip in egg.

In deep frying pan, heat oil and fry florets until golden on all sides.

Drain on paper towel.

Preheat oven to 350 F.

In large pot, sauté onion until soft.

Add sliced celery, tomato sauce, vegetable stock or water, juice of one lemon.

Simmer for 15 minutes.

Pour sauce into baking dish, then add fried cauliflower. And cover with more sauce.

Pour remaining lemon juice over top and sprinkle with salt and pepper.

Cover with foil and bake for 30 minutes.

Uncover and brown for 10 minutes to thicken the sauce and crisp florets.

Serves 12.

1 large head cauliflower

For coating:

1/2 cup all-purpose flour
2 eggs, lightly beaten

For sauce:
1/4 cup olive oil
1 large onion, chopped
3 stalks of celery, sliced
1 cup tomato sauce
1 cup water or vegetable stock
Juice of 2 lemons
Salt, to taste
Pepper, to taste
Rinse and trim cauliflower.

Soak in boiling salted water for 5 minutes, then cut into florets.

Roll florets in flour, then dip in egg.

In deep frying pan, heat oil and fry florets until golden on all sides.

Drain on paper towel.

Preheat oven to 350 F.

In large pot, sauté onion until soft.

Add sliced celery, tomato sauce, vegetable stock or water, juice of one lemon.

Simmer for 15 minutes.

Pour sauce into baking dish, then add fried cauliflower. And cover with more sauce.

Pour remaining lemon juice over top and sprinkle with salt and pepper.

Cover with foil and bake for 30 minutes.

Uncover and brown for 10 minutes to thicken the sauce and crisp florets.

Serves 12.