We're calling it now - cauliflower is the new kale! It can be used for everything from pizza bases to rice substitutes and now chips. Arun Kapil shares his recipe for Cauliflower Chips and Spiced Mornay & greens from the Today show on RTÉ One.
Ingredients:
- 1 medium cauliflower, outer leaves removed, and chopped into 20mm slices, florets carefully separated into chunks about the size of golf balls
- Splash or two of vegetable oil
- Sea salt, to season
Mornay Sauce
Ingredients:
- 30g butter, at room temperature
- 25g plain flour
- 400ml full fat milk
- 50ml single cream
- 100g Cheddar cheese, mature, grated
- 50g Emmental cheese, grated
- 2 tsp French Mustard
- 1 tsp English Mustard
Spice:
- 1 tsp black peppercorns
- ¼ level tsp cayenne pepper
- scant ¼ tsp mace fresh ground
Method:
1. Turn your oven to 180˚C, gas mark 4
2. Pop chopped greens into a roasting tray, then place the cauliflower florets on top, drizzle lightly with the oil and pop onto a middle shelf in your oven to roast for 15 to 20 minutes until only just cooked, set aside and keep warm.
3. Take a large saucepan, place on a medium heat, add the butter, stir lightly with a small whisk, then when the butter has melted add the flour, whisk to form a roux and cook for 30 seconds or so
4. Measure out the milk and cream into a jug, then pour it bit by bit into the pan, whisking all the time to combine well with the roux, once all the liquid is added, keep whisking and allow the sauce to cook until you see the first bubbles appear, then continue to cook for 2 minutes
5. Next add the cheeses, mustards, peppers and mace, stir continuously to combine. Once the cheese has melted continue to cook gently for 5 minutes with only the odd bubble or two popping up, stirring occasionally.
Serving idea:
Make a la Arun and serve the cauliflower chips with his sofa chicken dish - click here for the recipe. Serve the chicken and cauliflower chips on a warmed plate, with the cheese sauce and a tomato sauce on the side.
Tips:
If you don’t have an electric deep fry fryer simply keep a piece of white bread handy…! Take a large saucepan, fill it to one-third full only with the oil, place it on a medium heat. After about 4 to 5 minutes drop a piece of bread into the hot oil, if it takes 3 seconds to turn golden brown, it’s the right heat for the chicken. If not, then adjust the heat accordingly.
Watch the Today show, weekdays Monday to Friday at 4.10pm on RTÉ One television or catch up on the RTÉ Player.
