This cauliflower is fried, therefor it’s not exactly a health food but it’s a delicious way to get anyone eating more vegetables and a great vegetarian starter. Serve it in lettuce cups with a drizzle of tamarind sauce over top and you will be oh so pleased with yourself.

I have been meaning to post this recipe for such a long time. I was hesitating at first because of the whole fried factor. But I’ve also realised that I want this blog to be about eating well and all that entails, not about demonising certain ways of cooking that yield delicious results and encourage us to eat vegetables as a treat. So here we have friedn cauloflower with an Indian spiced marinade and crispy coating.

It’s not the sort of thing you want to make for just you but if you’re having friedns over for dinner it’s such an great vegetarian starter that even meat eaters will be in to.

Ingredients

1/2 cauliflower, cut into bite sized florets (can just break it up with your hands)

1 cup yoghurt

1 tsp turmeric

1 tsp garam masala

1/4 tsp chilli powder

1/2 tsp ground cumin

1/2 tsp ground coriander

1 cup wholemeal or atta flour

oil to fry in (I use rice bran or olive oil)

2 x baby cos lettuce, leaves separated and washed

Tamarind Sauce

1 Tbs tamarind puree

2 tsps ponzu sauce

1 tsp maple syrup

Mayonnaise to serve (optional)

Coriander and spring onion to serve

Directions

Combine the yoghurt with all the dried spices in a large bowl.. Toss the cauliflower with the yoghurt marinade until well coated. Set aside.

Mix the tamarind sauce ingredients together and set aside.

Place a large wok on medium high heat and fill with 3 inches of oil. it doesn’t need to be that deep. Test the heat by tossing in litle cauliflower crumbs (after breaking about or chopping you’ll have these on your bench) once the oil sizzle on cauliflower impact your ready to go.

Place flour in a separate medium bowl and add a pinch of salt. Toss a handful of cauliflower florets in the flour and using tongs, transfer one at a time to the hot oil. You don’t want to overcrowd but should be able to fit 6 or 8 florets (depending on how bite sized you cut them).

If they’re not completely submerged in the oil, turn after a couple of minutes. Cook until golden, transfer to a wire rack and season lightley immediately. Repeat with remaining cauliflower in batches.

To serve, place a couple of florets in each lettuce cup, drizzle with tamarind sauce and  add mayonnaise if you’re into that.

HH. x