Parmesan-crumbed cauliflower

If you thought the only way to serve cauliflower was traditional cauliflower and cheese – think again. For a fresh new way to prepare this vegetable, give our meat-free Monday recipe a try.

Serves: 4


1 head cauliflower
125g bread crumbs
40g grated parmesan
2 tsp (10ml) thyme leaves
sunflower oil
1 cup (120g) all-purpose flour
2 beaten free-range eggs with 2 tbsp (30ml) milk
Salt and black pepper
To serve: harissa


Break the cauliflower into florets, steam (optional) and set aside. Combine the breadcrumbs with the parmesan and thyme. Heat the oil in a pot for deep frying. Dust the cauliflower florets lightly in flour, dip them in the beaten eggs and finally cover them in the breadcrumb and parmesan mixture. Fry them in batches until golden, then season with sea salt and freshly ground black pepper. Serve hot with harissa.

Cook’s note: A bright light leaf (pictured) makes a beautiful decoration for serving.

Recipe and styling by Abigail Donnelly. Photograph by Donna Lewis.

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