Pão de Queijo with Charred Brussels Sprouts

Ingredients

For 2 servings

• 16 piece Brussels sprouts, halved
• 28 g olive oil
• 100 g tapioca flour
• 100 g parmesan, grated
• 100 g milk
• 50 g water
• 1 piece large egg
• 1 pinch Salt
• 30 g mayonnaise
• 15 g lemon juice
• 1 piece garlic clove, minced
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Heat the oven to 200°C. Toss the Brussels sprouts with olive oil and salt and roast for 20–25 minutes, until charred and crisp.

2. 2

   Blend the tapioca flour, parmesan, milk, water, egg and a pinch of salt into a smooth batter.

3. 3

   Pour into mini muffin tins and bake for about 15 minutes, until golden and puffed.

4. 4

   Mix the mayonnaise, lemon juice, garlic and seasoning for the dip.

5. 5

   Serve the cheese breads with the charred sprouts and the dip alongside.