“The end of the road for every carnivore”: cauliflower nuggets in a vegetable roulette

Love Fleur. According to Nico’s own statements, the only one Word He knows vegetables in French. “Cauliflower” is the German word for it. And this week, the pointer landed on the cauliflower in the vegetable roulette.

Top chef Noah Bachofen knows: all kinds of delicacies can be conjured up. However, with Nico’s simple taste, all the love wouldn’t be worth it – people prefer to stick to something tried and true, fast-foody. (Schnitzel bread has already worked really well.) That’s why we’re talking today: cauliflower nuggets.

In the video you can see how to cook the nuggets according to Noah’s recipe, why you shouldn’t give Nico a sharp knife and what the two did in the “Asian region”:

1 cauliflower
Salt pepper
20g rapeseed oil

For the batter
50g flour
50g cornflour
100 grams of water
Cenofish, soy sauce, miso paste
rapeseed oil

For the lime mayo
1 piece of egg yolk
2 pieces of egg white
60g Aceto, light
20g lime juice and zest
10g salt
400 grams of rapeseed oil

Cut the cauliflower into large pieces and marinate with oil, salt and pepper. Roast the cauliflower in the oven for 5 minutes at 180 degrees Celsius. Then season with lemon juice and zest. For the batter, mix the flour, cornflour, water and spices. Dip the cauliflower in the batter and fry in rapeseed oil at 165 degrees Celsius.

Mayonnaise: Mix the egg yolk, egg white, vinegar, lime juice and salt and mix in the rapeseed oil in a thin stream.