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Ingredients

Method

  • STEP 1

    Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.

  • STEP 2

    Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.

  • STEP 3

    Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.

RECIPE TIPS
CRISPY CAULIFLOWER

Instead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy.

Recipe from Good Food magazine, April 2006

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