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Fried cauliflower with olive and tomato dressing
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Serves: 4 as a light lunch
1 litre vegetable oil
1 Duchy Organic Cauliflower, cut into florets
300g ripe tomatoes (mixture of large and cherry tomatoes)
160g mixed pitted olives, roughly chopped
1 lemon, juice
1 clove garlic, finely grated
1 tbsp extra virgin olive oil
½ tsp sweet smoked paprika
25g pack basil, leaves only
1. Put the vegetable oil in a large saucepan over a medium heat. Put a small cauliflower floret in the oil; when it is golden you know the oil is ready. While it heats up, make the dressing. Roughly chop the tomatoes into a mixture of sizes, smaller than the cauliflower florets, and put in a large bowl. Add the olives, lemon juice, garlic and olive oil, then mix everything together and season.
2. When the oil is ready, toss the cauliflower florets with the paprika and gently lower them into the oil (you will need to fry them in 2 or 3 batches). Fry for around 4 minutes, turning carefully, until golden brown all over and cooked through. When they are ready, use a metal slotted spoon to remove from the pan and drain on kitchen paper. Toss into the olive and tomato dressing and finish by tearing over the basil leaves just before serving.
Typical values per serving:
60.3mg vitamin C
This recipe was first published in April 2021.
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