1 piece cauliflower
2 tsp cayenne pepper
50 g crème fraîche
2 piece eggs
100 g flour
1 piece lime
15 g mint
0.5 tsp nutmeg (ground)
200 g panko breadcrumbs
1 pinch pepper (ground)
500 ml rapeseed oil
1 pinch salt
1 tsp salt
100 g yoghurt
Remove the leaves and stalk from the cauliflower and cut it into walnut-sized pieces.
Ingredients
1 piece cauliflower
Blanch the cauliflower florets in boiling salted water for 3 minutes so that they are still firm to the bite,
then plunge them into cold water for 2 minutes.
Ingredients
100 g flour, 2 piece eggs, 1 tsp salt, 0.5 tsp nutmeg (ground), 1 tsp cayenne pepper, 200 g panko breadcrumbs
Wash the parsley, shake it dry and finely chop it. Wash the lime in hot water, dry it and grate the zest. Squeeze out the juice.
Stir all the ingredients together to make a creamy dip.
Ingredients
15 g mint, 1 piece lime, 50 g crème fraîche, 100 g yoghurt, 1 tsp cayenne pepper, 1 pinch salt, 1 pinch pepper (ground)
Heat the oil in a large pan over a medium heat. The fat is hot enough when bubbles form around a wooden skewer. Alternatively, you can check the temperature with a suitable thermometer. It should be 170°C. Adjust the heat if necessary.
Deep fry the cauliflower pieces in batches in the hot oil for about 5 minutes until golden brown. Remove from the pan and strain on some kitchen roll.
Ingredients
500 ml rapeseed oil
Arrange the breaded cauliflower and dip on plates and serve immediately.
856.5
35.96 g
19.39 g
130.31 g
