Sun-drying broccoli to remove moisture can transform its texture and flavor. But how do you make broccoli fritters? What are the correct steps to ensure successful, beautiful, and perfectly dried broccoli fritters?

Broccoli

After drying, it’s perfect for stews and simmering in delicious broccoli stocks.

Dried broccoli softens, creating a unique texture not found in fresh broccoli. Its flavor is also quite unique, with the richness of the broccoli flavor becoming more pronounced with each bite.

Peak Season: November to March.

Nutritional Information: Broccoli is a modified cabbage vegetable, and the edible part is the buds. While vitamins are easily damaged by heat, the vitamin C in broccoli is not easily damaged.

This means you can still get a good dose of this vitamin even after exposure to sunlight. Cauliflower also contains isothiocyanates, which promote blood circulation and normalize cholesterol, blood sugar, and neutral fat levels, potentially helping prevent cancer.

Reminder: Dried cauliflower makes a delicious broth and absorbs the flavors of the ingredients it’s cooked with, making it ideal for stews.

If drying fresh cauliflower, blanch it before cooking. If this is too much work, blanch it first and then dry it.

Cut and Sun-Dry (Blanching, then Sun-Drying)

Cut: Cut into small florets.

Sun-Drying: Blanch in salt water for about 2 minutes, then wipe dry. Arrange on a bamboo sieve, avoiding any overlap.

Drying

Sun-Drying Time*: 3-4 days. Turn the cauliflower occasionally during the drying process.

Shelf Life* Stored in a food storage bag or similar container at room temperature for 2 weeks.

Memo: If you prefer the semi-drying method, sun-dry for 2 hours to half a day. For shelf life, stored in a food storage bag or similar container, you can keep it in the refrigerator for approximately 3 days.

Cutting and Drying Methods (Drying Fresh)

Cutting Method: Cut into small florets.

Drying Method: Arrange on a bamboo sieve, avoiding overlapping.

Fully Drying

Sun-drying Time* Sun-dry for 3 to 4 days. Turn the cauliflower occasionally during the drying process.

Shelf Life* Stored in a food storage bag or similar container at room temperature for approximately 3 weeks.

Memo: If fully dried, be sure to blanch the cauliflower before cooking to remove any astringency. If you prefer the semi-drying method, sun-dry for 2 hours to half a day. As for shelf life, it can be stored in a food storage bag or other container in the refrigerator for about 3 days.

Bacon-Braised Cauliflower Recipe

Ingredients (Serves 2)

• 1 head of dried cauliflower (either semi-dried or whole) (50g for sun-dried whole),
• 3 slices of bacon (thinly sliced)
• 1 tablespoon of wine
• 300ml of water

Instructions

Rinse the semi-dried cauliflower briefly. Soak the whole cauliflower in water for about 20 minutes after rinsing to restore its tender texture (if sun-dried, briefly blanch it). Cut the bacon into 1cm strips.

Sauté the bacon over low-medium heat for 2-3 minutes. Once the bacon fat has rendered, add the drained cauliflower from step 1. Once the cauliflower is coated with oil, add the wine and water, cover the pot and simmer for 10 minutes.