- 1 large cauliflower, cut into small florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- sunflower oil, for deep-frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
For the batter
- 85g plain flour
- 1 tbsp cornflour
- 125ml sparkling water
- ½ tsp coriander seeds, ground
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
For the dipping sauce
- 1 large bunch of flat-leaf parsley, finely chopped
- 1 garlic clove, finely chopped
- zest and juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp small capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Whisk batter ingredients together, 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 mins, then drain and refresh with cold water.
Heat about 10cm depth vegetable oil in a high-sided pan. Once oil is hot, test with a small bit of bread – if it turns golden in 30 secs, 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 mins, 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 sea salt and serve with the sauce.