Sunday, 12 January 2014

Crispy Cauliflower with Pine Nuts, Currents and Parsley

I got this recipe from InStyle magazine. I think it would taste just as good with the cauliflower just blanched and not deep fried (for health reasons as well) but it tasted pretty good.
I used sliced almonds instead of pine nuts because that's what I had :)
Serves 4 as a side dish.


Crispy Cauliflower with Pine Nuts, Currents and Parsley

Crispy Cauliflower Ingredients;
5 cups canola oil (for frying)
1 large head of cauliflower, broken up into small florets
1 cup GF flour (I used brown rice)
3 tsp salt
1 tsp ground pink or black pepper
1 tsp ground white pepper

Salad;
Handful of fresh parsley, roughly chopped
Handful currents
Handful roasted pine nuts

Dressing;
1/4 cup white wine vinegar
2 Tbls agave
1 tsp Dijon mustard
3 Tbls extra virgin olive oil
2 tsp salt
pinch ground black pepper


Method

In a large pot boil some water.
In a large bowl have some iced water ready.
In another large pot heat the canola oil.
Add florets to boiling water and blanch for 2 minutes.
Remove and place in iced water.
In a large zip-lock bag mix together the flour, salt, pink pepper and white pepper.
Drain florets and add them to the flour mix. Zip the bag and shake well.
Once the florets are covered, place them into the oil.
You might want to do this in batches as the oil can bubble over.
Try not to get the extra flour that is sitting at the bottom of the bag in the oil.
Fry for 5 minutes until golden brown.
Meanwhile in a large bowl mix the parsley, currents and pine nuts together.
In a small bowl whisk dressing ingredients together.
Mix dressing through the salad.
Once florets are ready, remove from oil and place on paper towel until cooled slightly.
Add to the salad and mix well so that the cauliflower is coated in the dressing.







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