Egg-Fried Cauliflower (Yumurtalı Karnabahar)

Boil 1 medium head of cauliflower whole in a pot of salted water, then drain. Once cooled, cut the cauliflower into slices, dip them into 3 beaten eggs, and fry in hot oil until golden. Serve with garlicky yogurt. Enjoy!

About This Recipe

Starting in October, cauliflower begins to appear at markets and on grocery store shelves, delightful with its eye-catching appearance and pristine white color. A wide variety of delicious dishes can be made with this special vegetable. From stews and fritters to salads, pickles, boiled preparations, and baked dishes, it offers an impressively broad flavor range. It's also a fact that we're quite fortunate, as it is grown in three regions of our country.

Cauliflower is a fibrous vegetable with high nutritional value. The glucosinolate compounds found within it offer antioxidant properties that provide benefits against colon cancer, as well as conditions such as ulcers and gastritis. It also supports the body in the treatment of urinary tract infections.

Another curious point about this health-promoting vegetable is its name. While we commonly refer to it as "karnıbahar" in everyday life, the Turkish Language Association has officially recognized the correct spelling as "karnabahar."

We've certainly heard from those who say they can't eat it because of the smell. That's exactly why we lovingly prepared this egg-fried cauliflower recipe for you. Be sure to also try our Egg-Sautéed Swiss Chard recipe sometime. Bon appétit!