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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
Serves 4
For pastry making or to thicken sauces, soups, stews and casseroles.
It is tasteless and heats to a high temperature so is a good all round oil.
Ideal for pan-frying, mayonnaise, dressings and marinades.
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
Add earthy flavour to curries
Add bright yellow colour to rice
Comments on this recipe
Absolutely delicious!!! So quick and easy to make...thank-you!
Comments on this recipe