Save to your scrapbook
Fried cauliflower with herb dipping sauce
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
"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
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.
Typical values per serving:
This recipe was first published in Thu Mar 29 13:21:00 BST 2012.