There’s something incredibly comforting and a little bit naughty about dipping crispy deep-fried cauliflower florets into rich salty blue cheese & buttery chilli sauces. Apart from the cauliflower, there really is nothing healthy about this recipe; but the occasional indulgence is absolutely fine in my book! Of course, if you want a less calorific and simpler version of this recipe, rather than frying, you could rub the florets in a little olive oil and roast in a hot oven until browning at the edges.
Serves 4 as a side or starter
1 small cauliflower, broken into small florets
50g panko breadcrumbs
50g plain flour
Vegetable oil for frying
For the blue cheese sauce
200g Danish blue
100g soured cream
1 tbsp milk
Squeeze of lemon juice
For the chilli sauce
5 tbsp Franks hot sauce (or alternative hot chilli sauce)
1 tbsp apricot jam
To make the cheese sauce, simply mix all the ingredients together with a fork until well combined but with a few lumps of cheese remaining.
Next, add the flour and panko breadcrumbs to two separate wide bowls. Crack the eggs into a third bowl and beat them well. Toss the cauliflower florets in the flour, shaking off any excess. Next add a few of the floured florets to the beaten egg bowl and, using a fork, turn them over a few times to ensure well covered in egg. Then transfer them into the bowl with the breadcrumbs and toss them around until covered. Repeat this process with the rest of the florets.
Fill a wide deep pan (or use a deep fryer if you have one) with enough vegetable oil to come to about 3 inches deep. Ensure the oil does not come over halfway up the pan. Heat the oil until it reaches 180°C (if you don’t have a thermometer, drop a piece of white bread in the oil. It should take around 45-60 seconds to turn brown).