Teriyaki Cauliflower Wing Salad | Florette Salad

Prep
10 mins

Cooking
15 mins

Serves 1

Classic Crispy

Ingredients

Serves: 1

• 90g cauliflower florets or 90g Frozen cauliflower florets
• 10g corn flour
• 30g breadcrumbs
• 30ml vegetable oil
• 30ml Teriyaki sauce
• 5g sesame seeds
• 1/3 packet of pre-cooked seasoned couscous or other pre-cooked grains
• 45g Florette Classic Crispy
• 10ml sesame oil

Method

Blanch the cauliflower in salted boiling water until the florets are just cooked. Drain and leave to cool.
Mix the corn flour with a little water to form a base.
Dip the cauliflower in the corn flour and then roll in the breadcrumbs.
Heat the oil in a frying pan and fry the cauliflower until crisp. Drain well and place into a mixing bowl.
Add the Teriyaki sauce and coat the cauliflower wings.
Heat the pre-cooked couscous and add to a mixing bowl, add the Florette Crispy Leaf, sesame oil and mix together.
Place the cous-cous & Crispy Leaf mix into a serving bowl, top with the Cauliflower wings and finish with the sesame seeds.

BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!

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