I realized yesterday that I haven’t posted any recipes for main dishes, so I thought I might start with vyprazany karfiol, which is a traditional Slovak dish and quite a favorite with my family. It is also fairly inexpensive and somewhat healthy. The only drawback is that it is fairly time-consuming compared to my other dinner menus, so it doesn’t come up as often as some family members might wish for…
Wash and cut one head of cauliflower into large florets , which should serve at least four people. Steam the florets in boiling water until semi-soft, but not cooked all the way through. Remove from hot water, rinse in cold water, and save the vegetable water for making a soup.
Once cool, bread florets by dusting in corn starch or GF flour, then dipping in an eggwash, and thoroughly coating with oatbran*. A thick paste of GF flour and water can be used instead of an eggwash in a pinch, but I think the eggwash works better (this might be different if you’re using real, non-GF flour). Fry until brown in hot oil, but make sure the oil is hot enough to sizzle well when the florets hit it. Otherwise, the breading comes off, and things start to go slightly pear-shaped. Sprinkle florets with a bit of salt straight out of the oil, and serve either hot or at room temperature. It is also most likely possible to bake the florets in the oven instead of frying them in oil, but Sister in Law and I haven’t tried it yet, fearing a mutiny among the masses for messing around with a traditional dish. If you try this, please let me know what temp and how it worked out for you.
Traditionally, this dish is served with potatoes, usually just cut and boiled, but we serve it with roasted potatoes or mashed potatoes too. It is also traditionally served with either tartar-style mayonaise or plain mayonaise, but you could also serve it with a garlic mayonaise. Add a vegetable salad or two, and you have a meal.
*You can salvage these by mixing them all together when done to make noodles (halusky) for soup.