Crispy Cauliflower with Cherry Tomatoes and Parmigiano Reggiano

Infused with freshness from the cauliflower, tomatoes, and herbs, this appetizer is perfect for your next cocktail party.

Made with Cherry Tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.


30 min (COOK TIME: 10 min / PREP TIME: 20 min)

Challenging

Ingredients

  • 3 tbsp olive oil
  • 1 tbsp grated garlic
  • 1 tsp chili flakes
  • 1 can Mutti® Cherry Tomatoes drained (14 oz., Ciliegini)
  • 2- tsp 1/2 kosher salt, divided
  • 1 cup loosely packed basil leaves
  • 4 cups vegetable oil
  • 2 cups cake flour
  • 1- cups 1/2 whole milk
  • 2 large eggs, lightly beaten
  • 1 head cauliflower, separated into 1-1/2-inch florets (2 lb)
  • 1/2 cup loosely packed sage leaves
  • 2 oz grated Parmigiano Reggiano

Method

  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.

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Also made with: Cherry Tomatoes