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Deep-fried cauliflower cheese

Deep-fried cauliflower cheese

PT45M

PT1H

Ingredients

Metric

Imperial

1
Break the cauliflower into small florets, discarding the stem and leaves
2
Bring a pan of salted water to the boil and blanch the florets for 3 minutes until cooked through. Drain thoroughly and set to one side
3
For the béchamel sauce, melt the butter in a medium pan and add the flour. Cook for 2 minutes until it forms a paste, then begin to add the milk a little at a time, whisking continuously to form a smooth, thick sauce
4
Stir through the mustard and add the cheese, mixing well until the cheese has melted into the sauce. Season with salt to taste
5
Add the cauliflower to the sauce and mix until fully incorporated, then tip into a tray lined with baking paper and place in the freezer for 1 hour, or until almost frozen solid
6
After this time, tip the frozen cauliflower cheese onto a chopping board and cut into 4cm squares
7
Preheat a deep-fryer to 180°C
8
Place the flour, egg and breadcrumbs in separate small bowls. Dredge the cauliflower squares through flour, then coat in an egg wash and breadcrumbs
9
Fry the squares for 2–3 minutes, until crisp and golden brown
10
Arrange on a plate, sprinkle with salt and serve hot with tomato salsa on the side

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