Crumbed and deep-fried 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.

I 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 and deep-fried Cauliflower

5 from 1 vote

Print Pin Rate Add to Shopping ListGo to Shopping List

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.