Alida Ryder is the sort of lady I want to live next door to. With a gate in the wall as close to her kitchen as possible. Just so that I can go across at least twice a day and get a plate of the culinary wonders she turns out. She can pass them through the window, I don’t mind. Visually a feast for the eyes, aromas to make you want more and flavours vibrant and more-ish. Here’s just the perfect dish to go with a glass of chilled Monis Medium Cream.
Crumbed cauliflower with easy tartare sauce
3 cups (1 large head) cauliflower florets
1 cup flour, seasoned with salt & pepper
2 eggs, beaten
2-3 cups fresh breadcrumbs
vegetable oil, for frying
¾ cup good quality mayonnaise
1 teaspoon Dijon mustard
2 tablespoons capers, chopped
2 large gherkins, finely chopped
juice of ½ lemon
Heat a large pot of oil, for frying the crumbed cauliflower.
To prepare the cauliflower, place the seasoned flour, beaten eggs and fresh breadcrumbs in three separate bowls.
Coat the cauliflower first in the seasoned flour, then in the egg and finally in the fresh breadcrumbs.
Carefully place the crumbed cauliflower (in batches) in the hot oil and allow to fry for 5-7 minutes until golden brown and cooked to your preference.
Remove from the oil and allow to drain on some kitchen paper. Continue until all the cauliflower is cooked.
To make the tartare sauce, simply mix together all the ingredients then serve with the crumbed cauliflower.
Michael’s wine recommendation – CLICK HERE
Alida Ryder is one of my favourite food people. Excellent cook, recipe developer, great photographer. Her website has a huge following and she is doing things she could only have dreamed of a few years ago. She’s written two books Simple & Delicious and Cook from the heart. Click here to go to her fabulous website. Click here to buy her first e-book.