I love simple flavour combinations and cacio Pepe pasta is one of my favourite meals. And Parmesan cheese and black pepper just belong together. Fragrant pepper and the umami saltiness of fresh cracked blacked pepper are a great time, cauliflower is the perfect vehicle to let them shine.

These little fried cauliflower bites are so moreish and packed with Flavour. The sesame seeds add a nuttiness that’s very welcome. They are also the best way to use up leftover pickle brine. That stuff is full of flavour and shouldn’t be poured down the sink. I use it marinate chicken and vegetables. Add the milk of your choice to it and it become like buttermilk. Coating things and flavouring then at the same time.

The other trick is to not cost these babies with anything to heavy, fine bread crumbs and gluten free flour ensure cisptiness and the added benefit of getting into all the cauliflowers books and crannies. You end up with a light and crispy coating that’s full of flavour.

Serves 4 as a starter

Ingredients

1/2 head cauliflower

1/2 cup milk

1/4 cup pickle liquid (as in what’s left in a jar of pickles)

1/2 cup fine bread crumbs

1/4 cup sesame seeds

1/2 cup gluten free flour

1/2 cup freshly grated Parmesan cheese

1/2 tsp salt

1 -2 tsp freshly ground black pepper (depends on your preference)

Sauce

1/2 cup yoghurt

1-2Tbs pickle liquid

1 tsp dill or fresh herb of choice

Finely sliced cos or iceberg lettuce to serve

Neutral oil (rice bran/peanut) for frying

Directions

Preheat oven to 200C. Line a large tray.

Chop and break cauliflower into bit sized florets (I use the stalk too).

Combine the pickle liquid and milk in a bowl and add cauliflower. Toss to coat.

Combine breadcrumbs, flour, sesame, Parmesan, salt and pepper in a shallow bowl. Mix well.

Take a few pieces of cauliflower (make sure they’re evenly wet) and throw them in the bread crumb mix. Toss well to coat. The mix should be fine enough to get into all the cauliflowers nooks. Set aside and repeat until all cauliflower is coated.

I use a cast iron pot for the next stop but any heavy based pot or high sided fry pan will work, the bigger the pot the less batches but more oil you’ll need. The oven is preheated to keep the batches crisp.

Pour 4cm of oil into your chosen pot and heat up on medium high heat. I like to choose a tiny floret as a tester, you want it to sizzle when it hits the oil. Don’t crowd your pot as you want to be able to gently move the cauliflower aside. Fry until golden on both sides, yea safer to the lined tray and keep hot and crisp in the oven.

Repeat until all cauliflower is cooked. Sprinkle cooked cauliflower with a little salt, pepper and Parmesan.

Mix together sauce ingredients and serve cauliflower with the sauce and some shredded lettuce. The shredded lettuce is optional but the perfect fresh foil to the fried cauliflower.

HH. x