
Cauliflower Cheese Beignet, Fennel, Rhubarb, Peashoot Salad
03 March 2021

Prep & Cooking Time: 10 minutes Servings: Approx 10
Ingredients
- Beignet
- 80g mature Cheddar
- 50g butter
- 150ml water
- 1tsp sugar
- ½ tsp salt
- 75g plain flour
- 2 eggs
- 100ml cauliflower juice
- Salad
- 1 head of fennel shaved
- 1 stick rhubarb peeled into strips
- ¼ punnet pea shoots
Instructions
- Reduce the cauliflower juice by ¾
- In a saucepan bring to the boil the sugar, water, salt, butter
- Add the flour and beat into a dough and cookout for a minute on a low heat
- Remove from the heat and stir in the cheese, add the reduced cauliflower stock and blend using a stick blender
- Add the eggs one at a time blending the mix well,
- Fry the beignets with a raw piece of cauliflower in the middle at 180c until golden.
- Keep the fennel in ice water until needed then drain well and mix with the rhubarb and pea shoots, dress with a little extra virgin olive oil and salt. Serve the beignets on top.