Crispy cauliflower with cherry tomatoes and Parmigiano Reggiano is a flavourful vegetarian appetiser with contrasting textures, perfect for your next cocktail party. Golden, lightly battered cauliflower is served with warm Mutti Cherry Tomatoes, garlic, chilli and basil. The tomatoes soften into a rich, naturally sweet sauce, while crispy sage and Parmigiano Reggiano add aromatic and savoury depth. Serve immediately for the best contrast between crunchy cauliflower and juicy tomato sauce.
1
Heat olive oil, garlic, and chili flakes in a medium skillet over medium heat until garlic begins to brown around the edges. Add cherry tomatoes. Cook until tomatoes have burst and sauce is slightly thickened, 9-10 minutes. Stir in 1 teaspoon salt and basil.
2
While tomatoes cook, heat vegetable oil in a heavy large high-sided skillet over medium-high until the surface of the oil begins to shimmer, or a cube of bread browns in 1 minute (360° on a deep-fry thermometer). Whisk together flour, milk, and egg. Using a slotted spoon, dip florets into batter and fry in 2-3 batches until lightly golden and crispy, about 4-5 minutes. Transfer to paper towels with a slotted spoon; season with remaining salt. Add sage to oil; cook 15 seconds. Transfer to paper towels with a slotted spoon.
3
Place cauliflower and sage on a platter; spoon the cherry tomato sauce over the top. Garnish with cheese. Serve immediately.
Crispy cauliflower with cherry tomatoes can be served as a vegetarian appetiser, starter or sharing dish. It works especially well as part of an Italian-inspired spread alongside focaccia, grilled vegetables, olives or a fresh salad. For entertaining, serve it on a large platter while still warm and finish with Parmigiano Reggiano and crispy sage.
