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Cauliflower in pastry

updated

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Ingredients for 4 servings:

  • 1 head of cauliflower (approx. 700 g) in florets
  • 80 g chickpeas, ground
  • 30 g rice flour
  • 1 tsp spice mix (Garam Masala)
  • ½ tsp turmeric
  • ½ tsp caraway powder
  • ½ tsp coriander
  • ¼ tsp asafetida
  • ¼ tsp chili powder
  • ml water
  • Oil (frying oil)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the cauliflower, cut it into small florets, and let it drain. Prepare the batter: Combine the dry ingredients (I used rice flour because I think it makes the batter much crispier), add enough water until the batter has a consistency similar to beer batter. Heat the oil and fry the florets, which have been dipped in the batter. The batter doesn’t burn as quickly as beer batter, so the longer baking time ensures the cauliflower is cooked through. Place on kitchen paper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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