Cheese And Nut Crumbled Cauliflower Florets

Ready in 1h

Try this Cheese And Nut Crumbled Cauliflower Florets recipe, or contribute your own.


; and lightly
; toasted.
; cauliflower cut into even
1 100 g pack hazelnut kernels;
2 md Size eggs; beaten
; florets
; cubes (3oz)
50 g Fresh white breadcrumbs;
1 450 g bag cauliflower
75 g Italian Gorgonzola cheese;
Oil to deep fat fry

Original recipe makes 4 servings



Cook the cauliflower following instructions on the pack or in a large saucepan of boiling salted water until just tender. Drain well and allow to cool. When cool enough to handle, insert pieces of cheese in amongst the floret stems, pushing in well to ensure the cheese is secure. Mix together the nuts and breadcrumbs. Dip the cauliflower florets in the egg, then coat in the nuts and breadcrumbs. Repeat this process until all the florets are coated. Preheat the oil in a saucepan or deep fat fryer to 180 C, 350 F. Deep fry for 4-5 minutes or until golden brown. Drain on absorbant kitchen paper. Notes Serve as a starter with a fruit chutney and a salad garnish or alternatively as a vegetable accompaniment for a main meal. NOTES : A vegetarian dish suitable for accompanying a main course.

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