Crumbed Cauliflower & Broccoli

Some people don't like broccoli. Some people don't like cauliflower But deep frying them with a delicious tempura and panko breadcrumb, might change their mind. Featuring Chef's Own^™ Pre-Dust, Chef's Own^™Tempura Batter and Chef's Own^™ Fine Panko Breadcrumbs.

Made with:

What You'll Need

Amount	Ingredients
750 g	Cauliflower
750 g	Broccoli
15 g	Salt
10 g	Sugar
5 g	White Pepper
100 g	Chef's Own™ Pre-Dust
250 g	Chef's Own™ Tempura Batter
650 ml	Cold water
300 g	Chef's Own™ Fine Panko Breadcrumbs

Preparation

1. Cut small florets from the cauliflower & the broccoli. Blanch in boiling water and cool in an ice bath. Season with salt, sugar and white pepper.

Preparation Step 2 - Crumbed Cauliflower

2. Dust the cauliflower & the broccoli florets with Chef's Own™ Pre-Dust (Step 1).

Preparation Step 3 - Crumbed Cauliflower

3. Dissolve Chef's Own™ Tempura Batter in cold water and season with sumac spice. Allow batter to rest for 10 minutes and dip the florets into the batter. (Step 2)

Preparation Step 4 - Crumbed Cauliflower

4. Coat the florets in Chef's Own™ Fine Panko Breadcrumbs. (Step 3)

Preparation Step 5 - Crumbed Cauliflower

5. Deep- fry at 170°C for 3-4 minutes.