for 4 people

Cauliflower

500 g	cauliflower, cut into florets, stem peeled and cut into slices approx. 1 cm thick
	salted water, boiling

Coating

100 g	white flour
80 g	Maizena cornflour
1 tsp	ground coriander seeds
1 tsp	salt
2 dl	water
1 tsp	sambal oelek
160 g	panko breadcrumbs
6 tbsp	clarified butter

Caesar dressing

1 ½ tbsp	coarse-grain mustard
3 tbsp	white balsamic vinegar
3 tbsp	olive oil
5 tbsp	Parmesan, finely grated
1	fresh egg
¼ tsp	salt

Salad

200 g	baby lettuce, cut into strips approx. 2 cm wide
50 g	Parmesan by the piece, shaved

How it's done

Cauliflower

Cook the cauliflower in boiling salted water for approx. 5 mins. until just soft, drain.

Coating

In a bowl, mix the flour with all the other ingredients up to and including the salt. Add the water and sambal oelek, mix with a whisk to make a batter. In batches, toss the cauliflower first in the batter, then in the breadcrumbs. Heat the clarified butter in a frying pan. Reduce the heat, fry the cauliflower in batches for approx. 6 mins. until golden brown. Remove, drain on kitchen paper, keep warm.

Caesar dressing

Place the mustard in a measuring cup along with all the other ingredients up to and including the salt, puree.

Salad

Mix the lettuce with the dressing, plate up. Top with the parmesan and the cauliflower.

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