Cauliflower in beer batter with mustard sauce

Ingredients for 4 servings:

• 1 m.-large cauliflower
• 120 g beer, light
• 100 g flour
• 11 g milk (5 tbsp)
• 11 g oil (3 tbsp)
• 6 g salt (1 tsp)
• 6 g sweet paprika powder
• 1 g pepper (2 pinches)
• 1 g nutmeg (2 pinches)
• 2 ½ g baking powder
• 2 eggs
• 25 g butter
• 25 g flour
• 300 ml vegetable stock
• 150 g cream
• 30 g mustard, medium hot
• salt and pepper
• Turmeric, optional, for color

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 45 minutes

something different!

Weigh the flour, mix in the measured spices, salt, pepper, paprika, and baking powder. Add the beer, oil, milk, and eggs and use a mixer to make a smooth, fairly thick beer batter. Let it soak for 1 hour before use. Divide the cauliflower into florets, wash, and trim the stalks if necessary. Blanch the florets in salted water or vegetable stock for about 10 minutes until al dente but still crunchy, then drain well. Preheat the deep fryer to 170°C. Using a skewer, skewer each floret from the stalk up, dip it in the beer batter, add it to the deep fryer, and scrape it off with a fork so that the cauliflower floret floats freely. Do the same with the remaining florets. After about 10 minutes, they are ready. Drain on kitchen paper. For the mustard sauce, melt the butter in a saucepan. Add the flour and sauté for about 1 minute, stirring continuously. Add the vegetable stock and cream, stirring well. Simmer over low heat for a few minutes until the mixture is creamy. Stir the mustard into the sauce and finally season to taste. You can make the vegetable stock using a stock cube, following the manufacturer’s instructions. The baked cauliflower goes well with schnitzel with potatoes and can also be served with béchamel sauce instead of the mustard sauce.