zoom Fried cauliflower with herb dipping sauce

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    Fried cauliflower with herb dipping sauce

    "The sauce is not essential here – a squeeze of lime is fine – but it is fantastically fresh and delicious. Try spooning it over everything from grilled meat to curries and stews." Yotami Ottolenghi

    • Preparation time: 25 minutes
    • Cooking time: 15 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    1 cauliflower, cut into bite-sized florets
    1 x ½ tsp salt
    400-500ml sunflower oil


    50g gram (chick pea) flour
    50g self-raising flour, plus extra for dusting
    1 garlic clove, crushed
    1 x ¾ tsp ground ginger
    1 x ¾ tsp ground cumin
    1 x ¾ tsp ground coriander
    1 x ¾ tsp black mustard seeds
    1 x ¾ tsp chilli flakes
    2 tsp curry powder
    1 tsp caster sugar
    1 x ¾ tsp salt
    1 x ½ egg, beaten
    180ml sparkling water, chilled


    40g flat leaf parsley
    25g pack coriander
    1 x ½ x 25g pack mint
    1 tbsp tamarind paste
    1 tsp maple syrup
    1 tbsp olive oil
    1 x ½ tsp salt
    2 tsp lime juice


    1. Blitz all the sauce ingredients, except the lime juice, in a food processor with 2 tbsp water until smooth; set aside.

    2. Blanch the cauliflower in boiling salted water for 4 minutes, then drain and refresh under cold running water. Pat dry and sprinkle over the salt.

    3. Put all the batter ingredients, apart from the sparkling water, in a bowl. Whisk in the water until the batter is as thick as double cream.

    4. Put the oil into a medium pan so it comes 5cm up the sides and heat over a medium-high heat. Dust the cauliflower florets in self-raising flour, shake off any excess, then dip in batter. Fry the cauliflower in batches for 2 - 3 minutes until golden brown, then drain on kitchen paper.

    5. Mix the lime juice into the sauce and serve with the warm cauliflower fritters.

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