Project Description

Chilli cauliflower

Full Recipe in Details

Cauliflower are a very versatile and nutritious vegetable – from making an excellent Pizza Base, to roasting, mashing and steaming, to BBQ with a basting of Balsamic and Oil, as well as the two great recipes shown below – Caulie fritters and Cauliflower rice…both delicious and well worth adding to your weekly recipe repertoire. I also use leftover steamed Cauliflower (from the fridge or freezer bags) in my next day’s smoothie – it’s a great low calorie filler, packed with great low calorie nutrition.

INGREDIENTS
  • 300g cauliflower, cut into small florets

  • 100g (2/3 cup) self-raising flour

  • 1 tsp chilli powder – optional

  • 1 egg

  • 125ml (1/2 cup) iced water

  • Peanut oil or Canola, to deep fry

  • Savage endive lettuce, to serve

  • The Cheese dressing

  • 100g blue cheese, crumbled (or use a white cheese if you like)

  • 60ml (1/4 cup) milk

  • 1 tbs olive oil

  • 1 tbs white wine vinegar

GUIDE / INSTRUCTIONS
  • To make the cheese dressing, process the cheese, milk, oil and vinegar in a small food processor until smooth. Transfer to a jug. Season with pepper. Cover. Set aside to allow the flavours to develop.

  • Cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain well.

  • Whisk together the flour and chilli in a bowl. Make a well in the centre. Whisk in the egg and water. Add cauliflower. Toss to coat.

  • Pour enough peanut oil into a wok or large saucepan to come one-third of the way up the side. Heat oil to 160C. When the oil is ready, a cube of bread will turn golden in 30-35 seconds. Use tongs, shaking off excess batter, to transfer pieces of cauliflower to the oil.

  • Cook, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer pieces to a tray lined with paper towel. Arrange endive on plates. Top with the fried cauliflower and drizzle with the delicious cheese dressing.

NOTES

Have a super week ahead and enjoy eating well and staying healthy!