Crumbed and deep-fried Cauliflower

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Crumbed cauliflower

You have family/friends coming over. You want to impress them but not work too hard AND you don’t have a lot of time. Well my friends, you have come to the right place because today I am sharing a recipe with you that is so easy and so impressive, your guests will crown you the ultimate domestic god/goddess.

Crumbed cauliflowerI don’t know about you but I always want to impress people when they come for a meal at my house. I guess my ego plays a huge role in that because let’s get real, everyone wants their guests to leave their home feeling satisfied. I have found that whether I put in a lot of effort or not, my guests always respond well to simple flavours and good texture. That’s why these crumbed cauliflower florets are such a hit.

Cauliflower has definitely been the vegetable of the year and in this way they are given a fancy jacket and are turned into a really delicious snack. Along with the caper mayonnaise (which takes all of a minute to throw together), these make a great addition to any tapas platter and are perfect served with drinks, pre-dinner. All-in-all a great recipe for the Festive season and one you’ll be using over and over. Guaranteed.

Crumbed cauliflower

Crumbed cauliflower
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5 from 1 vote

Crumbed and deep-fried Cauliflower

Course Appetizer, Lunch, Snack
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 -4 as a snack/starter
Author Alida Ryder

Ingredients

  • 1 head of cauliflower cut into florets
  • 250 ml 1 cup flour, seasoned with salt and pepper
  • 2 eggs lightly beaten
  • 2 packets Knorr Crispy & Tasty Chicken Coating
  • 2 litres sunflower oil for deep-frying
  • !For the caper mayonnaise
  • 250 ml 1 cup good quality mayonnaise
  • 30 ml 2 Tbsp capers (chopped if they're very large)

Instructions

  • Heat the oil in a medium saucepan.
  • Place the flour, eggs and crumb coating in three separate bowls.
  • Coat the cauliflower florets first in the flour, then in the egg and finally in the crumb coating.
  • When the oil is hot, fry the cauliflower until golden brown and crisp.
  • Remove from the oil and allow to drain on kitchen paper.
  • To make the caper mayonnaise, combine the mayonnaise and the capers.
  • Serve the crispy cauliflower hot, with the caper mayonnaise.

Disclaimer: This post has been sponsored by Knorr. I developed this recipe for their #CrispyAndTasty campaign for their new Crispy and Tasty Chicken coating. All photos, words and ideas are my own. 

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