Delicious, lean and dietary cauliflower. The dish is easy to prepare, and does not require special skills. Cabbage is good both hot and cold. Soft and tender inside, crispy and spicy breading of polenta, makes the dish very original.
A small head of cauliflower, with a strong stalk and dense inflorescences, rinse well under running water, then cut into steaks (1-1. 5 cm thick).
In a small saucepan, boil water, add salt and citric acid (per 1 liter of water=1 tsp salt and 1/5 tsp lim. acids). In boiling salted water, put the cabbage, cover the pan with a lid, set aside.
Prepare the batter and cornbread.
Batter: in a cup, mix the flour, a little salt and carbonated water at room temperature (batter density=sour cream density), set aside for 15-20 minutes (to swell the flour). Pour the finished batter into a shallow bowl (so that the cabbage steak would fit in it). In another bowl, combine the polenta, a pinch of salt, turmeric, paprika, and garlic powder.
Remove the blanched cabbage from the water and allow to cool slightly. In a deep frying pan, heat the olive oil. Cool the cabbage generously "bathe" in flour batter, then roll in corn breadcrumbs.
Put the prepared cabbage in the preheated oil, fry on both sides on medium heat.
Blanched cabbage is cooked very quickly (~5-7 minutes).
The cabbage is tender and juicy, and the breading is crispy, spicy and colorful.