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Air fryer Cauli-blossom® Fioretto® with Coconut Peanut Sauce Recipe

Entertaining

Light & Healthy

Entrées

Sides

Air fryer Cauli-blossom® Fioretto® with Coconut Peanut Sauce Recipe

Prep Time

15 mins
Cook Time

30 mins
Course

Snack
Difficulty

Beginner

Read Recipe

Ingredients List

Perfection Fresh Australia 2 - 4 as a starter

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ingredient_1=250g Cauli-Blossom® Fioretto®, cut into single stems

ingredient_10=1 tsp dried chilli flakes [[Coconut Peanut Sauce]]

ingredient_11=¾ cup (180ml) coconut cream [[Coconut Peanut Sauce]]

ingredient_12=1 cup (150g) roasted unsalted peanuts [[Coconut Peanut Sauce]]

ingredient_13=1 tbs tamari [[Coconut Peanut Sauce]]

ingredient_14=1 tbs coconut sugar [[Coconut Peanut Sauce]]

ingredient_15=1 lime, juiced [[Coconut Peanut Sauce]]

ingredient_2=½ cup (75g) plain flour

ingredient_3=3 eggs, lightly beaten

ingredient_4=1 1/2 cups (105g) panko crumbs

ingredient_5=Olive oil cooking spray

ingredient_6=Green Goddess dressing, to serve (optional)

ingredient_7=1 tbs vegetable oil [[Coconut Peanut Sauce]]

ingredient_8=2 French shallots, peeled, finely chopped [[Coconut Peanut Sauce]]

ingredient_9=2 garlic cloves, crushed [[Coconut Peanut Sauce]]

name=Air fryer Cauli-blossom® Fioretto® with Coconut Peanut Sauce

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250g Cauli-Blossom® Fioretto®, cut into single stems
½ cup (75g) plain flour
3 eggs, lightly beaten
1 1/2 cups (105g) panko crumbs
Olive oil cooking spray
Green Goddess dressing, to serve (optional)

Coconut Peanut Sauce

1 tbs vegetable oil
2 French shallots, peeled, finely chopped
2 garlic cloves, crushed
1 tsp dried chilli flakes
¾ cup (180ml) coconut cream
1 cup (150g) roasted unsalted peanuts
1 tbs tamari
1 tbs coconut sugar
1 lime, juiced

Featured products

Fioretto® Cauli Blossom

Method

Place the flour into a snap lock or Ziploc bag. Place the eggs and crumbs in separate shallow dishes. Wash the Cauli-Blossom^®Fioretto® and place into the bag of flour. Shake until well coated. Coat 1 piece at a time in egg then coat in crumbs. Place in a single layer on a tray.
Lightly spray the Cauli-Blossom® with oil, then place in the air fryer basket or tray in a single layer. Cook, in batches on 180°C, for 12-15 minutes until golden.
While the Cauli-Blossom® Fioretto® is cooking in the air fryer, make the coconut peanut sauce; Place the oil, shallots, garlic and chilli flakes in a small saucepan over medium heat. Cook for 5 minutes until soft. Transfer to a food processor. Add the remaining ingredients and pulse until well combined.
Serve the Cauli-Blossom^®with coconut peanut sauce and/or green goddess dressing.

Place the flour into a snap lock or Ziploc bag. Place the eggs and crumbs in separate shallow dishes. Wash the Cauli-Blossom^®Fioretto® and place into the bag of flour. Shake until well coated. Coat 1 piece at a time in egg then coat in crumbs. Place in a single layer on a tray.
Lightly spray the Cauli-Blossom® with oil, then place in the air fryer basket or tray in a single layer. Cook, in batches on 180°C, for 12-15 minutes until golden.
While the Cauli-Blossom® Fioretto® is cooking in the air fryer, make the coconut peanut sauce; Place the oil, shallots, garlic and chilli flakes in a small saucepan over medium heat. Cook for 5 minutes until soft. Transfer to a food processor. Add the remaining ingredients and pulse until well combined.
Serve the Cauli-Blossom^®with coconut peanut sauce and/or green goddess dressing.

TipServe with Tonkatsu mayonnaise or a Basil and pine nut pesto.

TipThe coconut peanut sauce will keep for 1 month in the fridge. It gets thicker on standing; you can adjust the consistency with more coconut cream or warm water.