Seasonal recipe No 33 – A fried cauliflower
This seasonal recipe for cauliflower served with a salsa verde is from Nigel Slater’s latest book, Tender. He deep fries the cauliflower but, if that’s a problem for you, shallow frying would probably work pretty well.
Serves 2 as a main course
Preparation: 15 minutes
Cooking: max 10 minutes
Ingredients
a medium cauliflower
sunflower or groundnut oil for deep-frying
3 tbsp gram flour
½ tsp paprika
For the salsa verde:
handful parsley leaves
6 bushy sprigs mint
handful basil leaves
2 cloves garlic, crushed
1 tbsp Dijon mustard
2 tbsp capers, rinsed
6 tbsp olive oil
2 tbsp lemon juice
Method
Break the cauliflower into florets. Boil in deep, salted water for a couple of minutes (a little longer if you can only shallow fry), then drain thoroughly.
To make the sauce, chop the herbs quite finely, then stir in the garlic, mustard and capers. Pour in the olive oil slowly, beating with a fork. Stir in the lemon juice and season with sea salt and black pepper. Be generous with the seasoning, tasting as you go. The sauce should be bright tasting and piquant.
Get the oil hot in a deep pan. Toss the cauliflower with the gram flour, a little salt and pepper and the paprika. When the cauliflower is coated, fry in the hot oil until crisp – a matter of three or four minutes or so. Drain on kitchen paper before serving with the sauce.
