This is one of those sneaky dishes that disguise the flavour of cauliflower and gives it a real rich taste. This recipe combines steam, crumbs and gentle frying which has been a favourite of ours for three generations. You can alter the amount of butter depending on your taste and be aware the butter easily soaks into the cauliflower.
Ingredients
- 1 cauliflower head – washed, cut into small pieces, steamed
- 2 eggs
- 1-2 cups breadcrumbs
- 3 tablespoons olive oil
- 60g / 2oz butter or to taste
Directions
- In a steamer, steam cauliflower sections for 10 minutes. Allow to cool slightly.
- In a bowl combine eggs with a fork.
- In another bowl add breadcrumbs.
- Coat prepared cauliflower a piece at a time with egg followed by breadcrumbs. Place crumbed piece on a separate plate. Repeat for each piece.
- Heat oil and butter in a large pan on low to medium heat till butter melts and sizzles.
- Add the cauliflower turning after 30 seconds. Continue to turn until all sides are golden. Serve.
