Roasted cauliflower florets are finger food at its best. I think that for most people, cauliflower is a boring vegetable, but with some magic spices and chickpea flour it works wonders. It's easy too, no marinating or soaking required. I'm not exaggerating when I say you can make these in 15-20 minutes. I usually don't give a time frame for a dish because everyone works at a different pace. No matter the time or occasion, there's a certain risk that you'll end up eating more than you intended because they're so good, especially with a sprinkle of chaat masala.
They taste best when freshly fried, but if you have to make them in advance, they can be kept warm in an oven at 100 degrees. It is important not to use too much heat when frying them, otherwise the florets will remain raw inside. Remember to turn them with a fish strainer, so that both sides get an even golden color.
It is a good idea to hold the fried florets close to the edge of the frying pan before placing them on kitchen paper for a few minutes. This way you get rid of excess oil.
FRIED CAULIFLOWER FLOWERS
150 g chickpea flour (own advertising)
1.5 dl water
1 teaspoon salt
½ tsp chili powder
1 teaspoon thyme seeds
1 tsp garam masala
2 tsp grated ginger
2 tsp dried mint
400 g cauliflower florets
2-3 dl rapeseed oil for frying
2 tsp chaat masala
Procedure:
- Mix chickpea flour and water until a thick, lump-free batter is formed. Add spices, ginger and coriander.
- Divide the cauliflower florets into bite-sized pieces, no larger than a mouthful.
- Dip them in the batter so that the entire bouquet is covered with spiced chickpea flour.
- Fry in oil until both sides get a nice golden color.
- Sprinkle with chaat masala and eat immediately! Preferably with dates and mango & lime chutney.
Good luck!
Find more free recipes in the e-book www.masalamagic.com