Fried cauliflower with potato salad and lentil mayonnaise

Fried cauliflower with potato-mayonnaise salad.

And where is the LEGUME?
It's hidden in the salad in the form of red lentil mayonnaise and it's definitely worth mentioning again! Plus, chef Ján Duda will show you how to do it this time, so there's no chance it won't work out.

Just boil the lentils, drain the water, and let them cool down. And then just:
– put it in a suitable container
– gradually add oil while mixing
– season with vinegar or lemon juice, salt and pepper.

However, we must be careful when choosing the right oil. It is important to use an oil that is odorless and flavorless.

The recipe was compiled by chef Ján Duda from Bidfood Slovakia, sro

Ingredients for 10 servings

Fried cauliflower

• 1500 g Nowaco cauliflower pre-fried
• 2 l Vegetable oil for frying

Potato salad

• 2200 g Potatoes
• 400 g Red lentil mayonnaise
• 100 g Red onion

Red lentil mayonnaise

• 300 g Red lentils
• 0.2 l Vegetable oil
• 0.02 l Apple cider vinegar
• 50 g full-fat mustard
• Salt
• Ground black pepper
• Sugar to taste

Technological process

1. Boil the potatoes in their skins the day before, peel them and let them rest in the refrigerator.
2. Cook the red lentils, drain and let cool.
3. Place the lentils in a stand mixer, add the oil, and blend until smooth. Or, in a larger bowl, blend with an immersion blender.
4. Season with salt, pepper, apple cider vinegar and mustard and mix well.
5. Cut the potatoes into thick slices and place in a bowl. Add finely chopped red onion and carefully mix in the prepared mayonnaise. Garnish with radish slices and arugula leaves.
6. In a suitable pot, heat the oil to 180°C, add the frozen Nowaco before the fried cauliflower and reduce the heat slightly. Fry until golden brown.