Crumbed cauliflower with tartare sauce
Delicious, golden little nuggets of crumbed cauliflower goodness served with a zesty tartare sauce makes for the ultimate vegetarian snack or appetizer.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 -6 as a snack
for the crumbed cauliflower
- 3 cups 1 large head cauliflower florets
- 1 cup flour seasoned with salt & pepper
- 2 eggs beaten
- 2-3 cups fresh breadcrumbs
- vegetable oil for frying
for the Tartare sauce
- 3/4 cup good quality mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons capers chopped
- 2 large gherkins finely chopped
- juice of 1/2 lemon
Heat a large pot of oil, for frying the crumbed cauliflower.
To prepare the cauliflower, place the seasoned flour, beaten eggs and fresh breadcrumbs in three separate bowls.
Coat the cauliflower first in the seasoned flour, then in the egg and finally in the fresh breadcrumbs.
Carefully place the crumbed cauliflower (in batches) in the hot oil and allow to fry for 5-7 minutes until golden brown and cooked to your preference.
Remove from the oil and allow to drain on some kitchen paper. Continue until all the cauliflower is cooked.
To make the tartare sauce, simply mix together all the ingredients then serve with the crumbed cauliflower.
Calories: 668kcal | Carbohydrates: 67g | Protein: 15g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 99mg | Sodium: 1125mg | Potassium: 423mg | Fiber: 5g | Sugar: 6g | Vitamin A: 205IU | Vitamin C: 36.4mg | Calcium: 149mg | Iron: 5mg