Recipe - Parmesan Crumbled Cauliflower With Mustard Dip

CRISPY CAULIFLOWER INGREDIEN
1 1 kilogram p frozen
cauliflower florets;
defrosted and cut
; into smaller pieces
75 g Plain flour; (3oz)
175 g Fresh white breadcrumbs;
(6oz)
50 g Parmesan cheese; (2oz)
3 md Size eggs

FOR THE DIP
6 tablespoon Mayonnaise
1 142 millilit soured cream
2 tablespoon Wholegrain mustard

Preheat a deep fat fryer to 180 C, 350 F.

Place the flour on a tray, combine the breadcrumbs and cheese in a bowl.

Beat the eggs together in another bowl.

Lightly dust the cauliflower florets in flour, dip in the egg followed by
the breadcrumb mixture, repeating the process until all florets have been
coated.

Deep fry in batches for 23 minutes until golden brown. Drain on kitchen
paper and keep warm.

To make the dip, mix together the mayonnaise and cream until well blended,
stir in the mustard. Leave to stand for 1015 minutes to allow the flavours
to develop.

Serve the crispy cauliflower with the mustard dip.

Converted by MC_Buster.

NOTES : Crispy cheesy cauliflower florets with a mustard dip.Ideal served
as a starter or as part of a grilled meat platter.

Converted by MM_Buster v2.0l.