Crumbed Cauliflower & Broccoli

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.

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 Step 1 - Crumbed Cauliflower
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.