50 g Crème fraîche
15 g Fresh mint
500 ml Rapeseed oil
1 units cauliflower
2 tsp cayenne pepper
2 units eggs
100 g flour
0.5 tsp ground nutmeg
1 units lime
200 g panko breadcrumbs
1 pinch pepper (ground)
1 pinch salt
1 tsp salt
100 g yoghurt
Remove the leaves and stalk from the cauliflower and cut into walnut-sized pieces.
Ingredients
1 units cauliflower
Blanch the cauliflower florets in boiling salted water for 3 minutes so that they are still firm to the bite.
Then rinse in cold water for 2 minutes.
Ingredients
100 g flour, 2 units eggs, 1 tsp salt, 0.5 tsp ground nutmeg, 1 tsp cayenne pepper, 200 g panko breadcrumbs
Wash the parsley, shake dry and chop finely. Wash the lime in hot water, dry and grate the zest. Squeeze out the juice.
Stir all the ingredients together to make a creamy dip.
Ingredients
15 g Fresh mint, 1 units 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 appear on a wooden skewer. Alternatively, you can check the temperature with a suitable thermometer at 170°C. Adjust the heat if necessary.
Fry the cauliflower gradually for approx. 5 mins. until golden brown. Remove and drain on kitchen paper.
Ingredients
500 ml Rapeseed oil
Arrange the baked cauliflower and dip on plates and serve immediately.
856.5
35.96 g
19.39 g
130.31 g
