This is one of my favourite ways of cooking cauliflower. It goes with practically everything, it even tastes great on it’s own although it’s maybe not one of the healthiest ways of getting one of your five a day!
The beautifully light batter and crunchy texture of the cauliflower make an interesting combination, but be careful not to over cook the florets when blanching.
CAULIFLOWER IN BATTER
Serves 2 – 3
½ head cauliflower separated into medium sized florets
1 teaspoon extra virgin olive oil
½ teaspoon lemon juice
Salt and freshly ground black pepper
For the batter:
100 g plain flour
2 teaspoons baking powder
a pinch of salt
150 ml water
1 tablespoon oil
oil for deep frying
Blanch the cauliflower in boiling water for 3 – 4 minutes. Drain well, place in a bowl and toss with the oil and lemon juice. Season and set aside.
In a medium sized bowl mix the flour, baking powder and salt together. Gradually beat in water and oil. The batter should be thick enough to coat the back of a wooden spoon.
Dip the cauliflower florets in the batter and fry in the hot oil for 5 minutes, until crisp and golden. Drain on kitchen paper and serve while hot.