CAU­LI­FLOWER THAT THINKS IT’S CHICKEN

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 15 mins plus mar­i­nat­ing and chill­ing Cook­ing time 15 mins Serves 4-6

2 whole cauliflowe­rs

4 free-range egg whites

1 cup ke­fir (or nat­u­ral yo­ghurt

thinned with a lit­tle wa­ter) 2 cups panko bread­crumbs

1 cup potato starch

2 tsp smoked pa­prika

2 tsp ground cumin

1 tsp chilli pow­der

2 tsp fine salt Veg­etable oil, for deep-fry­ing 1/2 bunch pars­ley, leaves picked 1/2 bunch co­rian­der, leaves picked 1 bunch chives

1/4 cup wal­nuts

2 Tbsp crispy fried shal­lots Baby spinach leaves, parmesan,

aioli and hot sauce, to serve

STEP 1 Use a sharp knife to cut each cau­li­flower head into 8 wedges. Steam or mi­crowave for a few min­utes un­til just ten­der, then set aside to cool. Whisk egg whites in a large bowl un­til soft peaks form, then mix with ke­fir. Add cau­li­flower and al­low to mar­i­nate for 10 min­utes.

STEP 2 Com­bine bread­crumbs, starch, spices and salt in a large bowl, mix­ing well. Drain cau­li­flower, then toss in bread­crumb mix­ture to coat. Set aside in a sin­gle layer on a bak­ing pa­per-lined oven tray for 15 min­utes to let bread­crumbs stick prop­erly. STEP 3 Fry wedges in batches in hot (180°C) veg­etable oil for 2-3 min­utes, un­til golden and crisp. Drain on a wire

rack over an oven tray, then keep warm in a low-tem­per­a­ture oven.

STEP 4 Chop pars­ley, co­rian­der and chives, and com­bine. Grate wal­nuts and mix into herbs with shal­lots. STEP 5 Ar­range baby spinach leaves on plates, top with cau­li­flower, then scat­ter with herb mix and parmesan. Serve with aioli and hot sauce.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.