Ingredients
1 large cauliflower, cut in small florets
Rice bran oil, for frying
BATTER:--
85 g flour
1 tbsp cornflour
1 tsp SIDS CRAZY SALT
125 ml sparking water
½ tsp coriander seeds, ground
DIPPING SAUCE:--
½ cup parsley, chopped
1 clove garlic, minced
1 lemon, zest & juice
1 tbsp small capers
3 tbsp EV olive oil
Directions
Whisk batter ingredients together, including SIDS CRAZY SALT then let it rest while you make the dipping sauce.
Mix sauce ingredients together and set aside. Cook cauliflower in boiling salted water for 2 minutes, then drain and refresh with cold water.
Heat about 10 cm depth rice bran oil in a high-sided pan. Once oil is hot, test with a small bit of bread - if it turns golden in 30 seconds, it’s ready.
Dip the dry cauliflower into batter, shake off any excess and place in the hot oil. Fry in batches until golden, about 3 minutes, then remove to a plate lined with kitchen paper. To keep warm, keep the florets in a low oven. Once all the cauliflower is fried, season with salt and serve with the sauce.
