Number of People
This recipe is created by Justine Schofield for our partnership with Everyday Gourmet. #EDG2020
1. Bring a large pot of salted water to the boil. Add the cauliflower and bring the water back up to the boil. Using a slotted spoon remove cauliflower and air dry for 15 minutes on a wire rack.
2. Combine the breadcrumbs with parmesan and curry powder. Add salt to beaten eggs. In batches dip the florets into the flour, shake excess off and then place in the egg followed by the crumb. Ensure the florets are completely coated. Place in the air fryer in one single layer (you need to cook these in two batches) and cook at 200C for 9 minutes until the crumb is crisp and golden.
3. To make the sauce, mix all of the ingredients together.
4. Season the crumbed cauliflower with a little salt and serve with sauce.