- 1 small cauliflower (600g), trimmed and finely chopped
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 garlic clove, crushed
- 4 spring onions, finely sliced
- 1 red chilli, deseeded and chopped
- 75g parmesan (or vegetarian alternative), grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 1 lemon, zested (save the juice for the sauce)
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 150g fresh brown breadcrumbs, toasted
- 4 tbsp plain flour
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- olive oil spray, for baking
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- rocket salad, to serve
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
For the sauce
Heat oven to 220C/200C fan/gas 7. Boil the cauliflower in salted water for 5 mins until soft. Drain, put back in the pan to steam off the excess water, then tip into a bowl to cool. Add the garlic, spring onions, chilli, parmesan, lemon zest, 50g of the toasted breadcrumbs, the flour, egg, and some seasoning. Shape into 16 cakes, then roll in the remaining breadcrumbs. Put on a plate and chill for at least 1 hr, or overnight, before cooking.
To make the sauce, put all the ingredients in a food processor or blender. Add some seasoning and blend until smooth. Pour into a serving bowl and set aside. Can be made a day ahead.
Liberally spray a large baking sheet with the oil. Put the cauliflower cakes on top and spray well again. Bake for 25 mins until golden and crisp. Serve with the sauce and some rocket salad.
Veggie friendlyTo make the dipping sauce vegetarian, swap the anchovy for a crushed garlic clove and choose a vegetarian brand of Worcestershire sauce.