Publications
- 2 - 2 large cauliflower heads, broken into florets
- 2 - eggs, beaten
- 5ml - dried chilli flakes
- 2,5ml - Chinese five-spice
- - salt and freshly ground pepper
- 250ml - coarse breadcrumbs
- 30ml - oil
- - 4 spring onions, chopped
- 5c - fresh ginger, peeled and chopped
- 2 - garlic cloves, chopped
- 1 - chilli, chopped
- 4 - eggs, beaten
- 750ml - cooked jasmine or regular rice, steamed and drained
- 15ml - soy sauce
- 15ml - toasted sesame seeds
- 250ml - sweet ’n sour sauce
- - fresh coriander
1 Cauliflower Put the cauliflower florets in a large mixing bowl, then add the eggs, chilli flakes and spices. Mix well.
2 Sprinkle half the breadcrumbs on a large plate. Remove the cauliflower florets from the egg mixture, gently shake off any excess egg and put on top of the crumbs. Sprinkle the rest of the crumbs over.
3 Roll the cauliflower in the crumbs until covered as well as possible, then leave to chill in the fridge for at least 30 minutes.
4 Egg-fried rice Heat the oil in a deep pan or wok. Stir-fry the spring onions, ginger, garlic and chilli (if using) over medium heat for 5 minutes. Remove and set aside. CHECK
5 Add the eggs and stir-fry until cooked. Add the spring onion mixture as well as the rice to the wok or pan. CHECK
6 Stir-fry until warmed through, seasoning with soy sauce. Sprinkle the sesame seeds over and set aside.
7 To finish Heat enough oil for deep frying in a small saucepan or pot. Fry the crumbed cauliflower in batches until crispy, then drain on kitchen towel.
8 Serve the crumbed cauliflower with the egg-fried rice, sweet ’n sour sauce and fresh coriander (if using).
