Parmesan crumbled cauliflower with mustard dip
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 1 kilogram p frozen cauliflower florets; defrosted and cut | |
| ; into smaller pieces | ||
| 75 | grams | Plain flour; (3oz) |
| 175 | grams | Fresh white breadcrumbs; (6oz) |
| 50 | grams | Parmesan cheese; (2oz) |
| 3 | mediums | Size eggs |
| 6 | tablespoons | Mayonnaise |
| 1 | 142 millilit soured cream | |
| 2 | tablespoons | Wholegrain mustard |
Directions
CRISPY CAULIFLOWER INGREDIEN
FOR THE DIP
Preheat a deep fat fryer to 180 C, 350 F.
Place the flour on a tray, combine the breadcrumbs and cheese in a bowl.
Beat the eggs together in another bowl.
Lightly dust the cauliflower florets in flour, dip in the egg followed by the breadcrumb mixture, repeating the process until all florets have been coated.
Deep fry in batches for 2-3 minutes until golden brown. Drain on kitchen paper and keep warm.
To make the dip, mix together the mayonnaise and cream until well blended, stir in the mustard. Leave to stand for 10-15 minutes to allow the flavours to develop.
Serve the crispy cauliflower with the mustard dip.
Converted by MC_Buster.
NOTES : Crispy cheesy cauliflower florets with a mustard dip.Ideal served as a starter or as part of a grilled meat platter.
Converted by MM_Buster v2.0l.