If you’re not on the cauliflower bandwagon yet – you should be! This humble, mild flavoured vegetable is incredibly versatile, always in season and is grown locally right here in Bathurst.
TAFE NSW Tourism and Hospitality Teacher, Robyn Ward, said this delicious crunchy popcorn cauliflower recipe is one of the most flavoursome ways to eat cauliflower.
“You really can’t go past enjoying cauliflower in all its glory and when buying it fresh and locally grown is an option, it gives you even more reason to give this recipe a go,” Ms Ward said.
“Cauliflower is a trendy vegetable at the moment. A range of recipes substitute flour and carbohydrates with cauliflower to make healthier variations of pizza bases, rice and more.”
Crunchy popcorn cauliflower
1 cauliflower, cut into small florets
2 tablespoons of milk
1 cup panko breadcrumbs
½ cup grated parmesan cheese
1 teaspoon smoked paprika
1 teaspoon thyme leaves
Cracked black pepper
1. Preheat the oven to 200°C and line a baking tray with baking paper.
2. Cook the cauliflower in a saucepan of boiling water for five minutes or until tender. Drain well and cool.
3. Combine the breadcrumbs, parmesan cheese, paprika, thyme and pepper in a bowl.
4. Whisk the egg and milk together and dip the cooled cauliflower florets into the egg and milk mixture.
5. Toss the cauliflower florets in the breadcrumb mixture.
6. Arrange in a single layer on the baking tray, spray with olive oil and season with salt and pepper.
7. Bake for 20 minutes or until lightly golden brown and crispy.
For more information on TAFE NSW’s range of hospitality and commercial cookery courses visit tafensw.edu.au or phone 131 601.