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Fried cauliflower with herb dipping sauce
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"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 March 2012.