I was looking for some interesting ways to cook cauliflower for the longest time, apart from the usual stir-fries and soups. And lo and behold, a friend shared this amazing recipe which led me to the supermarket to get all the ingredients needed to whip up this dish for our dinner this weekend!
If you have kids who moan and groan whenever you get them to eat their vegetables, this recipe might just be the dish you need to win them over. Just make sure to adjust on the salt and cheese portion when serving it to young toddlers.
For this you will need:
35g onion, chopped finely
6g fresh coriander (leaves only), chopped finely
33g cheddar cheese, grated
1 egg white
2 teaspoons corn flour
⅓ teaspoon salt
¼ teaspoon black pepper
1. Wash and remove the cauliflower stems, and cut it into small florets. Steam it for about 4-5 minutes or until tender but not mushy.
2. Drain the excess water from the steamed cauliflower florets and pat dry on paper towel. Using a knife, chop the cauliflower florets finely and set aside.
3. In a mixing bowl, combine chopped cauliflower, onion, coriander leaves, cheddar cheese and breadcrumbs. Then, stir in mayonnaise, salt and pepper.
4. Add in egg white and corn flour. Mix up all the ingredients until well combined and give it a taste test.
5. Cover the bowl with cling wrap and let it chill in the fridge for an hour or until it firms up slightly.
6. Prepare a baking tray lined with aluminium foil and non-stick parchment paper. Brush the paper with oil and preheat oven at 200°C.
7. Scoop 1 tablespoon mixture and form small ovals on the baking tray. Bake for 12 minutes, or until the cauliflower fingers are firmed enough to flip over. Gently flip the cauliflower fingers over and bake for another 12 minutes on the other side until it turns a nice golden brown.
- Make sure your cauliflower fingers are shaped at an adequate size, as these will shrink upon baking.
- Do take note of the salt and cheese content, especially when serving to younger toddlers.
- These handy cauliflower cheese fingers can be prepared in advanced. Just freeze the fingers in a zip lock bag, and transfer to the oven when you are ready to bake them.
- Always line the aluminium paper/baking tray with parchment paper – this helps to avoid the fingers from sticking on the tray/foil.