Harvested by hand. Grown for their delicate flavour and creamy texture.
Produce of Belgium, Germany, Italy
Preparation and Usage
Remove all packaging. Wash before use. Cut away all outer leaves and stalks and break into evenly sized florets.
800W / 900W 3½ mins / 3 mins Place in a microwaveable dish and add 3 tablespoons of water. Cover loosely and cook on full power. Leave to stand for 1 minute after heating.
Time: 6-8 mins Place in a pan of boiling water and boil gently for 6-8 minutes or until tender. Drain well before serving.
Time: 8-10 mins Place in a steamer for 8-10 minutes or until tender.
Cooking Warnings: Check food is piping hot throughout before serving.
Why not try: Whizzing cauliflower in a blender to make cauliflower couscous.
Spiced cauliflower fritters
For the mango and lime dipping sauce
4tbsp mango chutney
½ lime, juiced
For the fritters
50g (2oz) self-raising flour
½tsp cayenne pepper
40g (1½oz) Parmesan, grated
500ml (17fl oz) sunflower oil,for frying
1 small cauliflower, cut into florets Seasonal ingredient
Make the dipping sauce by mixing the mango chutney with the lime juice. Pour into a small bowl and set aside.
Put the flour, cayenne and grated Parmesan in a small mixing bowl and season well. Add the eggs and milk and beat until smooth. Pour the oil into a large pan (so it's about 6cm/2in deep) and heat until a tiny piece of cauliflower sizzles when tested. Dip the cauliflower florets in the batter and then fry, in batches, for 2-3 minutes until golden, turning once or twice to brown evenly.
Drain on kitchen paper and serve with the mango dipping sauce.
Eat them straight away while they're still hot and crunchy.
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Number of uses
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