Actually not the time of year to eat cauliflower. It’s because I’m in the mood for camembert, actually. So you can completely omit that cauliflower. Or you can take canned lentils and put them in the sauce below and let them warm up nicely. Place the cauliflower florets in a saucepan, pour the boiling water over it and bring the water to a boil. Just cook the cauliflower until done. Drain. Heat the oil in a saucepan and fry the shallots for two minutes. Spoon the bell peppers and thyme and fry the mixture again for two minutes. Stir in the tomato passata. Puree the contents of the pan using an immersion blender. Bring the sauce to a boil, add salt and pepper to taste and keep warm.
Sieve the flour. Beat the egg and stir it with the flour. Add the beer while stirring, so that a smooth batter is created. Pass the cauliflower florets through the batter and fry them until golden brown. Remove them from the pan with a slotted spoon and scoop them on a layer of kitchen paper. Keep them warm in the preheated oven. Pass the cheese pieces through the batter and make sure that they are well covered with batter all around. Fry the cheese pieces until golden brown. Serve the fried cauliflower and cheese with the pepper sauce.
Nodig for 4 people:
• 500 grams of cauliflower florets
• 2 shallots, chopped
• 3 roasted peppers
• 2 sprigs of fresh thyme, fermented
• 1 camembert in points
• 2 tablespoons of olive oil
• 2 dl tomato passata
• freshly ground sea salt and black pepper
• 75 gr flour
• 1 egg
• 1/8 l wheat beer