Real vegetarian food, served in an imaginary world...

Wednesday 18 March 2020

Crispy Curried Cauliflower with Lemon Dip


115g gram flour
3tsp curry powder
salt and black pepper
1 egg, beaten
175ml sparkling water
1 head cauliflower, leaves removed, chopped into pieces
sunflower oil for cooking
150g natural yogurt
2tbsp lemon juice

Cook the cauliflower in boiling water until almost tender. 
Then drain and allow to cool. (It will become more tender as it cools.)
Make the batter by mixing 100g of the gram flour with 2tsp of the curry powder and the beaten egg. Season well.
Add the cauliflower to the batter.
Heat the oil (about 2cm deep).
Fry the cauliflower in batches. You should have some batter left over.
Place on kitchen paper to drain, along with any scraps. (At this point it will be fairly lightly covered.)
Add the other 15g flour and 1tsp curry powder to the remaining batter to make it thicker. Then put the cauliflower back in.
Make the dip by mixing the yogurt with the lemon juice and seasoning with black pepper.
Change the oil if needed. Then re-fry the cauliflower pieces. This time they will be spicier and crunchier.
Drain on paper.
Serve on a plate with the dip.

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