FLOWER POWER

SPICED FRIED CAULIFLOWER WITH YOGHURT AND MINT SAUCE

Cumin seeds, paprika and turmeric infuse this starter with the flavours of the Subcontinent.

INGREDIENTS

150g (1 cup) plain flour

2 tsp cumin seeds

1 tsp ground turmeric

1/2 tsp paprika

250ml (1 cup) chilled water

1 egg yolk

1.2kg (about 1 head) cauliflower, cut into medium florets

Vegetable oil, to fry

Yoghurt and mint sauce

260g (1 cup) Tamar Valley Greek Style Yoghurt

1 green shallot, ends trimmed, thinly sliced 2 tbsp shredded fresh mint

2 tbsp fresh lemon juice

2 tbsp water

METHOD

Step 1:

To make the yoghurt and mint sauce, combine the yoghurt, shallot, mint, lemon juice and water in a medium bowl. Cover with plastic wrap, place in fridge to chill. Step 2:

Sift the flour into a medium bowl. Add the cumin, turmeric and paprika and stir until well combined. Whisk together the water and egg in a jug. Add the water mixture to the flour mixture and whisk until just combined (do not overmix).

Step 3:

Add enough oil to a large saucepan to reach a depth of 4cm. Heat to 190C over medium-high heat (when the oil is ready, a cube of bread will turn golden brown in 10 seconds).

Step 4:

Dip 6-7 cauliflower florets, 1 at a time, into the batter to evenly coat. Shake off any excess. Add the cauliflower to the oil and cook for 2-3 minutes or until golden brown. Use a slotted spoon to transfer to a tray lined with paper towel. Repeat, in 5 more batches, with remaining cauliflower and batter, reheating the oil between batches. Step 5:

Place the cauliflower on a serving platter and serve immediately with the yoghurt and mint sauce.