Feeling snacky? Try this absolutely moreish parmesan crumbed cauliflower on a bed of mango and yoghurt chutney. Quick, crispy and healthy (no oil!), it is the perfect snack or party food that even the kids will love.
Chef: Justine Schofield
Preparation time: 10 minutes
Cooking time: 50 minutes
1 head of cauliflower, cut into florets
1 ¾ cup of flour
3 eggs, beaten
½ cup freshly grated Parmesan
1 tbsp mild curry powder
1 ½ cups of panko breadcrumbs
½ tsp salt
For the sauce
3 tbsp sweet mango pickles or chutney
½ garlic clove,minced
¾ cup of yoghurt
Mint, to garnish
1. Bring a large pot of salted water to the boil. Add the cauliflower and bring the water back up to the boil. Using a slotted spoon remove cauliflower and air dry for 15 minutes on a wire rack.
2. Combine the breadcrumbs with parmesan and curry powder. Add salt to beaten eggs. In batches dip the florets into the flour, shake excess off and then place in the egg followed by the crumb. Ensure the florets are completely coated. Place in the air fryer in one single layer (you need to cook these in two batches) and cook at 200C for 9 minutes until the crumb is crisp and golden.
3. To make the sauce, mix all of the ingredients together.
4. Season the crumbed cauliflower with a little salt and serve with sauce.
This recipe is cooked using the Tefal Ultimate Fry Deluxe FX202D Air Fryer. To know more about the product, please click here.