Crumbed Cauliflower
This makes a delicious accompaniment at barbeques or with roasts. It’s an easy recipe to get kids involved with, as they can help with much of the preparation, but care and supervision is of course needed for the cooking processes.
Ingredients
1 head of cauliflower, trimmed into florets.
4 eggs.
3 tablespoons milk.
Plain Flour.
3 cups Bread crumbs.
Canola oil.
Method
Break the raw cauliflower up into medium florets.
Boil in salted water until tender, though not soft and floppy.
Remove the boiling water (kids: get mum or dad to help) and cool the cauliflower on a board or plate to cool.
NOTE: You should be able to handle the cauliflower and not have it break apart in your fingers once cooked.
Place the 4 eggs in a bowl with the 3 tablespoons of milk and whisk until well combined and liquid.
On a shallow tray place say 1 cup Plain flour and on another tray place 3 cups of bread crumbs.
Take the now cooled cauliflower in your fingers.
Flour it.
Egg wash it.
Crumb it.
Place on another tray ready for cooking with paper towel in the tray so it doesn’t peel off the crumbs.
Cooking the cauliflower
Add a good 2 cm of canola oil to a non-stick pan.
Heat evenly (not too hot / medium) the crumb should sizzle at first and not burn, but brown the crumb.
About half way through you may need to change the oil because the crumbs are burning on the bottom.
Drain on paper towel.
Place in the oven until you are ready to serve (foil on top).
Yum! And it’s another way to encourage kids to eat vegetables!