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Crispy cauliflower cheese
Ingredients
1 medium cauliflower, broken into florets
2tbsp plain white flour
2 large eggs, beaten
4tbsp freshly grated Parmesan
3tbsp olive oil
chopped flat-leaf parsley, to garnish
2tbsp plain white flour
2 large eggs, beaten
4tbsp freshly grated Parmesan
3tbsp olive oil
chopped flat-leaf parsley, to garnish
A new way to prepare cauliflower – it's served in a crispy Parmesan batter, with no cheese sauce in sight!
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Method
1. Bring a large pan of water to boil, then reduce to a simmer. Pop a colander on top and sit the cauliflower in it, then top with a lid and steam for 6 mins, till tender. Put to one side and leave to cool.
2. Tip flour onto a plate and lightly coat the florets, one at a time. In a bowl, mix eggs and Parmesan, season with sea salt and freshly ground black pepper, then dip florets in.
3. In a large, nonstick frying pan, add oil and, when hot, fry florets till golden brown. Serve hot, sprinkled with parsley.
TIP
When steaming the cauliflower, add some broken bay leaves to the water. This adds extra flavour and reduces cooking smells.
Comments
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