18 August, 2015
Crumbed Cauliflower
Crumbed Cauliflower
Serves: 4-6 sides
Ingredients:
- 1/4 head cauliflower
- 1 egg
- 1 tablespoon milk
- 1/2 teaspoon curry powder
- 1 cup breadcrumbs
- 1/2 cup plain flour
- Salt and pepper, to taste
Method:
- Cut the cauliflower into florets, roughly with the head the size of a cherry tomato
- Steam the cauliflower florets for only 5 minutes, remove the steamer basket and set aside to cool slightly
- Get 3 bowls, In the first bowl add about ½ cup plain flour and salt & pepper
- In the second bowl, add the egg, milk and curry powder, use a fork to beat together well
- In the last bowl add about 1 cup of breadcrumbs
- Gently coat each floret of cauliflower in each bowl; flour, egg wash and then breadcrumbs until all completed
- Heat 4 tablespoons of rice bran oil to a heavy based frying pan, add the cauliflower into the pan and turn when golden and crispy. It will only take a couple of minutes each side
- Once golden brown, remove from the frying pan and put on a piece of paper towel to remove excess oil.
Recipe Notes:
- This recipe is best served fresh
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.