Author: Tracy Klass
About: A thirsty digital media and rugby enthusiast with a penchant for a Sunday braai
Recipes & Articles by Tracy Klass
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Author: Tracy Klass
About: A thirsty digital media and rugby enthusiast with a penchant for a Sunday braai
No posts found
4
Easy
10 minutes plus 15 minutes standing time
10 minutes per batch
1. Break the cauliflower into small florets. Place in a large bowl and sprinkle with the salt. Pour over boiling water, completely covering the cauliflower. Cover the bowl and allow to stand for 5–8 minutes. Once the florets are fork tender, drain well. Do not allow them to get soft and mushy.
2. In a bowl mix the matzah meal, oregano, lemon zest, garlic, anchovies (if using) and plenty of salt and pepper. Beat the eggs well with the lemon juice.
3. Dip each floret into the beaten egg, allowing any excess to drip back into the bowl. Cover the cauliflower in the matzah mixture and pat firmly to ensure the crumbs do not fall off when frying. Place them on a rack and allow to stand for 15 minutes to set the coating.
4. Heat 2 cm oil in a heavy-based pan over a medium-high heat. Add the florets in batches and fry until golden brown all over. Drain on kitchen paper. Season generously and serve with lemon wedges.
Find more cauliflower recipes here
Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones