September 4, 2014 by dgarnett2013
Fried cauliflower with mint and tamarind dipping sauce: Plenty More by Ottolenghi
- 120g panko breadcrumbs
- 1 small garlic clove, crushed
- 1 tsp ground ginger
- 1 ¼ tsp ground cumin
- 2 tsp curry powder
- 1 ½ tsp black mustard seeds
- 1 tsp chilli flakes
- 1 ½ tsp caster sugar
- 3 eggs, beaten
- 90g plain flour
- 1 medium cauliflower, broken into 3cm florets (600g)
- about 1 litre sunflower oil, for frying
- 40g parsley leaves
- 25g coriander leaves
- 10g mint leaves
- 1 tab tamarind paste
- 1 tsp maple syrup
- 1 tab olive oil
- 2 tsp lime juice
Place all the ingredients for the sauce, apart from the lime juice, in the small bowl of a food processor along with ½ tsp of salt and 2 tabs of water. Process until completely smooth and set aside.
Place the breadcrumbs, garlic, ground spices, seeds, chilli flakes and sugar in the small bowl of a food processor with ½ tsp salt. Blitz a few times until the spices are mixed and the breadcrumbs are slightly broken down: you don’t want the texture to be completely fine. Transfer to a bowl.
Place the eggs in a separate bowl and the flour in a third, along with ½ tsp of salt.
Dip a cauliflower floret into the flour so that it’s completely covered. Next, dip it into the egg and then, finally, into the spicy breadcrumbs, turning so that all sides get covered. Set aside on a large plate whilst you continue dipping the remaining cauliflower.
Pour enough oil into a medium saucepan so that it comes 3 – 4cm up the sides. Place on a medium-high heat and, once hot, carefully lower in about 8 pieces of cauliflower. Fry for 2 – 3 mins, until golden brown. Use a slotted spoon to transfer them to a plate lined with kitchen paper and keep somewhere warm whilst you continue with the remaining cauliflower.
Stir the lime juice into the dipping sauce just before serving alongside the fried cauliflower.
Rose with the fried
cauli sunflower she grew from seed.