Crispy cheese and mustard cauliflower bites
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Like cauliflower cheese but as a crispy bite-sized snack with a kick of Dijon. Great as tapas or entrée.
Ingredients
- 2 large eggs, plus 2 yolks
- 2½ tbsp Dijon mustard, plus 2 tbsp extra to serve (the real stuff, not some industrial mess from a plastic squeezy bottle)
- 70g panko breadcrumbs
- 70g parmesan, finely grated, plus extra to serve (or other tangy crumbly cheese)
- Flaked sea salt and black pepper
- Sunflower oil, for frying
- 1 large cauliflower, trimmed and cut into bite-sized florets (750g net weight)
Method
In a medium bowl, beat the eggs, egg yolks and mustard until smooth. In a second medium bowl, combine the panko, parmesan, a small pinch of flaked salt and plenty of pepper.
Pour enough sunflower oil into a medium sauté pan to come 5cm up its sides and put on a medium-high heat. Dip each cauliflower floret first in the egg bowl and then in the panko bowl, until well coated. Once the oil is hot, fry the florets in four batches, until cooked through and golden – about five minutes for each batch. Transfer to a tray lined with kitchen paper to drain, and keep warm in a low oven while you fry the remaining batches of cauliflower.
Pile the fried cauliflower on to a large plate and sprinkle generously with flaked salt and a good amount of grated parmesan. Serve warm, with extra mustard for dipping.
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