We like our vegetables full of flavour a good bite and a nice surprise! Take the time to make this great Ottolenghi recipe and trust me you and your guests will be amazed and addicted to this crispy on the outside and tender on the inside vegetable snack. The original recipe is from the book Plenty More
Follow all the steps for the best result: for this dish we are going cut small florets of cauliflower which we will then coat with flour, then egg, and then spiced breadcrumbs. When all the pieces of cauliflower are coated and placed on a baking tray, we are going to fry them until golden brown. They wil be crispy on the outside and stil have some bite on the inside. The accompanying sauce should be a little sweet from the tamarind, tangy from the lime and a fresh green colour from the mixture of fresh herbs.
- 40g parsley leaves
- 25g coriander leaves
- 10g mint leaves
- 2 tbsp tamarind pulp
- 1 tsp maple syrup
- 50ml olive oil
- 2 tsp lime juice
- 200g breadcrumbs
- 3 small garlic cloves, crushed
- 3 tsp ground ginger
- 2 tsp ground cumin
- 4 tsp medium curry powder
- 4 tsp coriander seeds
- 3 tsp black mustard seeds
- 2 tsp chilli flakes
- 3 tsp sugar
- 1/2 teaspoon salt
- 5 eggs, beaten
- 150g plain flour
- 1 medium cauliflower (600g), broken into 3cm florets
Place all ingredients in a small foodprocessor and blend until smooth. If the sauce is still to thick (and therefor difficult to blend) add a little bit of cold water.
Place all ingredients in a food processor. Blitz a few times until the spices are mixed and the bread crumbs are slightly broken down; you don’t want the texture to be completely fine. Transfer to a bowl.
*make two more bowls: one with the beaten eggs and one with the flour and ½ teaspoon salt.
- Cut cauliflower into small florets, remove thick middle root.
- Dip a cauliflower floret into the flour so that it’s completely covered.
- Next, dip it into the egg and then, finally, into the spiced bread crumbs, turning so that all sides get covered. Set aside on a baking tray while you continue dipping the remaining cauliflower.
- Ask instructor for frying pan. When the frying oil is hot, carefully lower in about 3 pieces of cauliflower (make sure the oil does not boil over!). Fry for 2 to 3 minutes, until golden brown.
- Use a slotted spoon to transfer them to a plate lined with paper towels
- This dish is best when served immediately, so walk around and make some friends!
Photo credit: Jerome de Lint https://www.jeromedelint.com/
Heb jij dit recept gemaakt? Verras ons dan met een foto van jouw creatie via Facebook, Instagram of Twitter met #estherscookery! Ook vragen of opmerkingen zijn altijd welkom. Wil je samen met je vrienden een hele maaltijd komen koken met de recepten van Yotam Ottolenghi en natuurlijk eten? Meld je dan aan voor een van de workshops in Esther’s Cookery AANBOD KOOKWORKSHOPS