Crispy mayo and mustard crumbed cauliflower

Crispy mayo and mustard crumbed cauliflower

This whole roasted cauliflower is a tribute to chef Eyal Shani, who was a great culinary influence on me, and I think to most of my Israeli colleagues. He is the "professor" of modern Israeli cuisine and he showed all of us that roasting (and burning) whole vegetables is fun!

 

Ingredients

 - 1 teaspoon of salt

- 1 whole medium-sized cauliflower

- 5 tablespoons of mayonnaise

- 2 teaspoons of smooth Dijon mustard

- 1/2 teaspoon of ground or coarse ground black pepper

- 50g of breadcrumbs 

- Oil spray or olive oil to drizzle

 

Cooking Instructions 

1. Preheat oven to 220c and line a baking tray with a sheet of greaseproof paper.

2. Choose a large saucepan (one that can hold your cauliflower), cover with water and add 1 teaspoon of salt and bring to the boil.

3. Reduce the heat and simmer for 7 minutes.

4. Meanwhile, mix the mayonnaise, mustard, salt and pepper in a bowl.

5. Drain the cauliflower, place onto the baking tray and rub the sauce over the cauliflower using a pastry brush or spatula until the cauliflower is completely covered.

6. Roast in the oven for 25 minutes.

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