1 cauliflower, cut into florets 25 g/1 oz butter
2 eggs 40 g/1 1⁄2oz Parmesan cheese, freshly grated
1 sprig fresh flat-leaf parsley, chopped pinch of freshly grated nutmeg
80-100 g/3-3 1⁄2 oz breadcrumbs 3-4 tablespoons plain flour vegetable oil,for deep-frying salt and pepper


1.Parboil the cauliflower in salted water for a few minutes, then drain thoroughly. Beat the egg with the flour and milk in a bowl andadd enough water to make aslightly runny batter.
2.Heat plenty of vegetable oil in a pan over a high heat. Dip the florets in the batter and cook in the hot oil , a few at a time , until golden brown.
3.Remove with a fish slice, drain on kitchen paper and place on a warmserving dish. Heat the tomato sauce in asmall frying pan and add the basil. Pour the sauce into a sauce boat and serve separately with the cauliflower.

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