The humble cauliflower is not at the top of many people’s lists when it comes to vegetables, but if you treat them nice, they will be very nice in return. Break a big cauliflower into florets, give them a good battering and then deep-fry until crisp. Delicious! The perfect starter for an Indian-style meal or served with rice and for tempting main course.
- 20 cauliflower florets, with as much of the stalks removed as possible
- 150g gram flour
- 2tsp cumin powder
- 2tsp coriander powder
- 1tsp cayenne powder
- ½tsp turmeric powder
- ½tsp salt
- 500ml sunflower oil, for cooking
Mix all the batter ingredients together until you get the consistency of double cream.
Immerse the florets in the batter mixture and mix to ensure they are thoroughly coated.
In a large frying pan, add the oil to about 2.5cm deep. Heat until the oil shimmers.
Add the florets and cook, constantly turning to ensure they don’t burn, for approx. 7-8 mins. Take one out and cut it in half to check the cauliflower is tender.
Serve with mango chutney or a tamarind raita, made by mixing Greek natural yoghurt and tamarind paste together. This batter and method also works wonderfully with other quick-cook veggies, such as courgettes, aubergines or broccoli florets.