Miso Fried Cauliflower and Brussels Sprouts

Name: Miso Fried Cauliflower and Brussels Sprouts
Yield: 10
Ingredients: 0.0g Cauliflower , trimmed into florets; 450.0g Brussels sprouts, cleaned and halved; 0.0[_] Oil for frying; 0.0[_] Thai bird's eye chillies, whole, dried; 100.0g KNORR Aromat Seasoning 1kg; 0.0tbsp Salt and Pepper, to taste; 0.0[_] Black sesame seeds, to garnish

Miso Fried Cauliflower and Brussels Sprouts – Recipe

An on-trend side dish of cauliflower and Brussel sprouts that is simple to make, yet bursting with umami flavours and a kick of spice.

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What you need

Cauliflower , trimmed into florets
Brussels sprouts, cleaned and halved 450.0 g
Oil for frying
Thai bird's eye chillies, whole, dried
KNORR Aromat Seasoning 1kg 100.0 g
KNORR Aromat Seasoning 1kg
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Bidfood

Trents

Service Foods

Free Sample
Salt and Pepper, to taste
Black sesame seeds, to garnish

Other Asian

Casual Dining

Vegetables

Main Meals

Snacks & Sides

An on-trend side dish of cauliflower and Brussel sprouts that is simple to make, yet bursting with umami flavours and a kick of spice.

...

Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Vegetables
- Fry the cauliflower florets first, then fry the Brussel sprouts. Drain.
- In a bowl, toss the cauliflower and Brussel sprouts together with the dried chillies and KNORR Aromat Seasoning.
- Season with salt and pepper.
To Serve
- Portion into individual serving bowls and sprinkle with black sesame seeds.
Chef's Tip
- Brussel sprouts will cook faster, so fry the vegetables separately. Alternatively, roast the veg in an oven.