Anthea Turner said:

We are all guilty of throwing away food and that's why the Love Food Hate Waste campaign is so important. We can... More

Add your voice to the campaign

Cauliflower Tempura

This is a dish we do in the restaurant with our ‘Textures of cauliflower’ to accompany roast scallops with Indian spices. It is also something we cooked when I was growing up. As kids we knew it as Pakora. This recipe uses the stems, which are normally discarded

By Sat Bains

Ingredients

Serves 4

1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspooon chilli powder
Ice cold sparkling water to mix
12 cauliflower stalks, cooked
Chopped coriander and a squeeze of lime

100 g plain Flour
Flour

For pastry making or to thicken sauces, soups, stews and casseroles.
- Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
- Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
Sunflower oil

Sunflower oil

It is tasteless and heats to a high temperature so is a good all round oil.

Ideal for pan-frying, mayonnaise, dressings and marinades.
Pinch of Salt

Salt

Consider tablesalt, sea salt or crystals.

Sea salt’s pronounced and salty flavour means less is required to season food.
1 teaspoon Turmeric

Turmeric

Add earthy flavour to curries

Add bright yellow colour to rice

Instructions

In a bowl sift in the flour with the spices. Make a well in the middle and gradually beat in enough sparkling water to make a thick paste. Leave the mixture to sit for approx 1/2 an hour.
Heat a pan with a couple of inches of oil. Throw the cauliflower stalks into the batter and deep fry until very crispy.
Serve with chopped coriander and lime.

Rate it

* * * . .

Share it