Crispy Curried Cauliflower with Lemon Dip

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.

ALOO GOBI

450g potatoes, peeled and chopped into chunks

1 medium cauliflower, cut into florets

1tbsp cumin seeds

2tsp ground coriander

2tsp turmeric

2tsp chilli powder

4tbsp sunflower oil

4 garlic cloves, crushed

½tsp sugar

2 small green chillis, topped and tailed and roughly chopped

juice of 1 lime
1 large tin chopped tomatoes

handful of coriander leaves

salt and black pepper

Place the potatoes in a pan and add water to about 2cm above.

Bring to the boil, then add the cauliflower.

Bring back to the boil. Simmer for 6 minutes then drain.

Heat oven to Gas 4/ 180°C/ 350°F.
Pound all the spices together.

Put 2tbsp oil in a baking tray and add the spices.

Add the drained veg and stir to coat well.

Roast for 45 minutes.

Meanwhile, heat the remaining oil in a pan and cook the garlic and chillies for a couple of minutes.

Add the tomatoes, lime juice and sugar. Season and bring to the boil.

When the veg is cooked, add it to the sauce and stir well. 

Simmer for a further 10 minutes.

Sprinkle coriander leaves over the top.

Can be served with naan breads and yogurt.

CAULIFLOWER CHEESE

This is a real veggie staple. It can be a quick snack or a side.
Here is a fool-proof method for a delicious dish.

1 cauliflower cut into florets

500ml milk

4tbsp flour

50g butter

150g cheddar, grated

Boil water and add the cauliflower florets. 

Cook for about 10m and then test to make sure cooked but not too soft.

Drain and place in bowl.

Heat butter in a saucepan and add flour. Mix together and cook for 1minute.

Add splash of milk and mix again. Keep adding milk and stirring until sauce thickens.

Add most of cheese.

Pour cheese sauce over cauliflower.

Cook at Gas 7 for about 20m.
Sprinkle remaining cheese over the top. Then place under the grill.

When the cheese bubbles, it is ready to serve.

Nothing else to do but get a big spoon and dive in!