CAULIFLOWER COTOLETTA WITH BLISTERED BEANS

SERVES 4 / PREPARATION 25 MINUTES / COOKING 15 MINUTES

1 large cauliflower

1 litre vegetable stock

1 litre water

3 cups fine breadcrumbs

1 teaspoon smoked paprika

1 tablespoon fennel seeds, toasted and ground flour, for coating

2 eggs, lightly beaten

2 cups neutral oil, for frying

1 tablespoon extra virgin olive oil

500g green beans, washed, trimmed

and patted dry

3 radishes, thinly sliced juice of 1 lemon mustard or mayonnaise, to serve

Use a bread knife to slice cauliflower into 2cm-thick slices. If you can’t get perfect slices don’t worry – any pieces will do.

Bring the vegetable stock and water to a simmer in a large saucepan. Drop in the cauliflower pieces and cook for 2 minutes or until just tender. Remove from the water and set aside to cool.

Combine the breadcrumbs, paprika and ground fennel seeds in a bowl and season well. Put the flour and egg on separate plates. Dip the cauliflower in the flour, then the beaten egg and then into the breadcrumb mix to coat. You may need to pat some of the crumbs on.

Heat the neutral oil over a high heat. Add the cauliflower and cook for about 1 minute each side, or until golden. Remove from the oil with a slotted spoon and drain.

For the green beans, heat the olive oil in a large frying pan over a high heat. Add the beans and cook for 2-3 minutes until they begin to blister. Remove from the heat and toss with sea salt, radishes and lemon juice. Serve the beans with cauliflower and a dollop of mustard or mayonnaise, if desired.