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Recipes

Second Course, Empty Fridge

DIFFICULTY

Bittersweet cauliflower with Gorgonzola PDO sauce

Ingredients for 4 people

  • 500 g cooked cauliflower
  • 200 g Gorgonzola Pdo
  • 150 ml fresh cream
  • 2 spring onions
  • black and white sesame seeds
  • frying oilFor the batter:
  • 150 g ice-cold sparkling water
  • 200 g 00 flour
  • 1 eggFor the spicy sauce:
  • 3 teaspoons of oil
  • 3 cloves of garlic
  • 70 g honey
  • 100 g gochujang
  • 3 teaspoons of vinegar

Preparation

  1. Start by making the Gorgonzola Pdo sauce; in a small saucepan, heat the cream and then add Gorgonzola Pdo, melt and season with pepper. Set aside.
  2. For the batter, combine the ingredients in a bowl, and mix until smooth and homogeneous. Add the cauliflower florets and cover them well with the batter.
  3. Fry the florets a few at a time in plenty of boiling oil until golden brown. Drain and add a pinch of salt.
  4. For the bittersweet sauce, sauté the minced garlic with vegetable oil, then add the gochujang, honey and then the vinegar.
  5. Remove from the heat and add the fried cauliflower. Stir well so that the sauce sticks well.
  6. Serve the fried cauliflower garnished with Gorgonzola Pdo sauce, fresh spring onion and sesame seeds.