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Lemon and paprika crumbed cauliflower
½ head cauliflower
¼ cup Italian parsley
zest of 2 lemons
200g flour to coat.
1 Tbsp paprika
Cut the cauliflower into florets. In boiling salted water cook the cauliflower until tender. Drain and allow the cauliflower to cool on a tray. Note - do not rinse the cauliflower under cold water as it has a tendency to absorb water.
While the cauliflower is cooling prepare the crumb mixture for the coating. Finely chop the Italian parsley and the lemon zest and combine with the breadcrumbs.
Combine the flour and paprika. Once the cauliflower is cold, toss it in the paprika flour. In a bowl beat the two eggs. Coat the floured cauliflower in the egg followed by the citrus crumb mixture.
Deep fry in vegetable oil until golden and serve with aioli.
• Adrian Woodhouse, from the Otago Polytechnic School of Hospitality, will be demonstrating this recipe at the Otago Farmers Market on Saturday morning.