After dipping the cauliflower florets into the batter, tap them on the edge of the bowl to remove any excess batter before frying them in boiling hot vegetable oil. When crisp and golden, remove the florets with a spider strainer. Place the fried florets on a sheet of absorbent paper for a few seconds, before arranging them on a serving dish garnished with roughly chopped coriander leaves and a sprinkling of paprika.
Useful Tips and Interesting Facts
Traditional white cauliflower is the most widely available, but it is also possible to find green, purple and yellow varieties. There is no difference in terms of flavour, but the visual impact is guaranteed when the cauliflower is plated up.
Cauliflower is a tasty winter veg packed with nutritional properties but, when cooking, they tend to release an unpleasant smell. Our tip is to put a potato or a small glass of white wine vinegar into the water it is boiled in. This little trick will make you appreciate cauliflower even more.
For a lighter version of this recipe, you could try cooking the cauliflower in the oven. Preheat the oven to 180°C and roast the cauliflower for 25 minutes, turning the florets over from time to time. Accompany your roast cauliflower florets with a vegan or traditional mayonnaise.