Cauliflower with bechamel sauce or cauliflower gratin – they both are very tasty, no doubt. White creamy sauces make this cabbage delicious. But, at the same time, red and green sauces such as relishes, chutneys and salsas bring unique flavors to fresh cauliflower, making it very attractive and tasty. This happened when I added my sun-dried tomato and olive salsa to the cauliflower florets. The tangy sauce and slightly crunchy cauliflower medallions created a new bright palette – a delightful and joyful colorful dish.
Sun-dried tomato and olive salsa is a versatile sauce. It is really good with fish, poultry, and meat, and as a crostini appetizer, with crackers or chips. And now there is a new option –a wonderful compliment to the bland cauliflower.
Cauliflower medallions with sun-dried tomato salsa can be served as an interesting appetizer, a side dish, or a vegetarian meal.
Salsa can be prepared in advance – it is perfectly stored in a refrigerator.
Cauliflower Medallions with Sun-Dried Tomato and Olive Salsa
- 1 head cauliflower
- ¼ – ½ cup flour
- 2 egg, lightly beaten
- Black pepper
- A pinch of cayenne pepper (optional)
- A pinch of nutmeg (optional)
- 1 ½ -2 cups panko breadcrumbs
- Olive oil for frying
- Sun-dried tomatoes and olive salsa
Wash and pat dry the cabbage. Cut of the stalk.
Very carefully, with a sharp knife slice the cabbage into ½ – ¾” thick ‘steaks’. Carefully break the ‘steaks’ into floret size medallions.
Mix the eggs with the spices.
Dust the cabbage medallions with flour, then dip in the eggs and, finally, cover with the breadcrumbs slightly pressing the crumbs.
Fry the medallions in hot oil on medium-to-low heat until golden brown.
Serve the medallions with the sun-dried tomato and olive salsa.
Cook with pleasure!