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Cauliflower nuggets
This recipe is really tasty and I’m sure you will like it.
We served them as an aperitif with guaccamole and a chive cream sauce.
The secret of this recipe is to marinate the cauliflower in the tandoori sauce for 1 night.
This step will allow the cauliflower to slowly soak up the spices. If you don’t have a ready-made tandoori sauce you can prepare it using tamari sauce mixed with tandoori spices.
I also use Panko breadcrumbs, they are Japanese breadcrumbs which have the particularity of being much lighter and therefore much more crisp. If you don’t have any, you can of course replace it with traditional breadcrumbs.
AuthorBeauty FoodDifficultyEasyCut the cauliflower into a small bouquet.
Mix the tandoori sauce with the olive oil in a bowl. Save 1 Tbsp of tandoori sauce for later.
Add the cauliflower, mix and refrigerate overnight (if possible).
In a bowl, mix the cornstarch with a little water and 1 Tbsp of tandoori sauce. You have to get a thick and smooth texture.
Dip a bunch of cauliflower in the preparation with the cornstarch.
Then in the breadcrumbs and repeat the operation once.
Fry in an oil at 160 ° for 5 minutes.
Place on absorbent paper before serving hot.
Ingredients
Instructions
Cut the cauliflower into a small bouquet.
Mix the tandoori sauce with the olive oil in a bowl. Save 1 Tbsp of tandoori sauce for later.
Add the cauliflower, mix and refrigerate overnight (if possible).
In a bowl, mix the cornstarch with a little water and 1 Tbsp of tandoori sauce. You have to get a thick and smooth texture.
Dip a bunch of cauliflower in the preparation with the cornstarch.
Then in the breadcrumbs and repeat the operation once.
Fry in an oil at 160 ° for 5 minutes.
Place on absorbent paper before serving hot.
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