Ingredients

Servings 6

• 1 cauliflower
• all-purpose flour
• parsley
• pink pepper
• clove
• cinnamon
• 2 eggs
• milk
• frying oil
• salt

Sauce

• 1 small bunch watercress
• garlic
• vinegar
• olive oil
• salt

Preparation

10 minutes preparation + 30 minutes cooking

Salt the cauliflower florets and place in a pasta strainer for 6 hours. When you are ready to fry, mix the eggs with 6 tbsp of flour, finely chopped parsley, a tsp of powdered spices, salt and enough milk to make a creamy batter. Squeeze the cauliflower of any excess moisture and place in the batter. Fry in a generous amount of oil. Serve hot, together with a sauce made with watercress cooked in a pan with oil, garlic, salt, and a little water. Puree the pan contents with a drop of vinegar and a little raw olive oil.