Fried spiced cauliflower
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Serves
4
Cooking Time
Prep time 15 mins, cook 15 mins
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1 tsp
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cumin seeds
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½ tsp
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coriander seeds
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4
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black peppercorns
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1 tsp
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hot smoked paprika
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For shallow-frying:
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vegetable oil
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1
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cauliflower (about 1.1kg), broken into 3cm florets
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1
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Dry-roast whole spices until fragrant (30 seconds-1 minute), coarsely grind in a mortar and pestle, stir through paprika and set aside.
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2
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Heat oil 3cm deep in a deep-sided frying pan over medium-high heat until shimmering. Fry cauliflower in batches, turning occasionally until golden (3-5 minutes). Remove with a slotted spoon, drain briefly on absorbent paper, transfer to a large bowl, toss through spice mixture, season to taste and serve hot.
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This recipe is from the September 2010 issue of Australian Gourmet Traveller.
Drink Suggestion White Rabbit Dark Ale.
RECIPE Matt Stone, Greenhouse, Perth
PHOTOGRAPHY Vanessa Levis
STYLING Lynsey Fryers-Hedrick and Emma Knowles
DRINK SUGGESTION Paul Aron