Preparation time: 30 minutes
Cooking time: 5 minutes
Ingredients for four persons
-A small cauliflower - Flour for frying - 4 tablespoon graviera cheese, grated - Freshly ground pepper - Sunflower oil for frying
For the tomato jam
- 1 can of Kyknos Cherry tomatoes in tomato juice
- 6 tablespoons of brown sugar
- 3 tablespoons of apple cider vinegar
- 1 tablespoon of olive oil
- 1 small onion chopped
- 1 teaspoon grated ginger and coriander
First, we prepare the jam. Heat the olive oil in a small saucepan and cook the chopped onion for a minute. Add the cherry tomatoes, stir in the apple cider vinegar, and wait until it boils down to a mild taste. Put the sugar into the mix, and cook over medium heat for 7-8 minutes. Then, use a fork to crumble the cherry tomatoes, and continue cooking for another 7 minutes. When the sauce gets the texture of a jam, take the saucepan out and let it cool for a while.
Slice the cauliflower into small pieces (about 1 cm thick) while heating the sunflower oil. Mix the graviera cheese with the flour and the freshly grounded pepper, dip the slices in the mixture and shake for the surplus to be removed. Fry in the hot oil each side for 2 minutes. In the case you use a small pan and you have to add a second batch of slices, make sure that the oil is still very hot.
Serve the cauliflower slices with the tomato jam, as an appetizer for summer dinners.
If you prefer a spicy taste, you can add a chopped chili pepper (with the seeds) in the jam.