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The little vegetarian brother of chicken wings. Lighter and healthier than its deep-fried counterpart, but no less crunchy thanks to the cornflake crumb. This recipe is perfect as an aperitif, starter or main, and can be served with salad, rice or roast potatoes. Simply add a creamy dip and everyone’s happy.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Cook the cauliflower in boiling salted water for approx. 10 mins. until just soft, then drain and leave to cool.
Empty the flour into a shallow dish, beat the eggs and milk in a deep dish, season. Crush the cornflakes in a shallow dish. Toss the cauliflower wings in the flour in batches, then shake off the excess. Dip in the egg and then in the cornflakes. Press firmly on the crumb coating, place on a baking tray lined with baking paper.
Approx. 30 mins. in the centre of an oven preheated to 180°C.
Mix the crème fraîche with all the other ingredients, serve with the cauliflower wings.
|Tip:||Sprinkle the grated parmesan on top of the cauliflower before baking.|
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