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Cauliflower Cheese Beignet, Fennel, Rhubarb, Peashoot Salad

03 March 2021

Prep & Cooking Time: 10 minutes Servings: Approx 10




  1. Reduce the cauliflower juice by ¾
  2. In a saucepan bring to the boil the sugar, water, salt, butter
  3. Add the flour and beat into a dough and cookout for a minute on a low heat
  4. Remove from the heat and stir in the cheese, add the reduced cauliflower stock and blend using a stick blender
  5. Add the eggs one at a time blending the mix well,
  6. Fry the beignets with a raw piece of cauliflower in the middle at 180c until golden.
  7. 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.