Crispy Curried Cauliflower Bites

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SERVES FOUR TO SIX AS A SIDE
PREP TIME: 30 MINS
COOK TIME: 25-30 MINS

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Ingredients

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1 LARGE HEAD CAULIFLOWER, CORE/LEAVES REMOVED AND BROKEN INTO FLORETS

FOR THE BATTER

1 CUP PLAIN FLOUR

2 TBSP CORN FLOUR

1 TBSP CURRY POWDER

PINCH SALT

1 TSP GARLIC POWDER

AROUND 1 CUP SODA WATER (ADJUST FOR CONSISTENCY)

FOR THE SPICED PANKO CRUMB

3/4 CUP PANKO CRUMBS

2 TSP TURMERIC

1 TSP GARLIC POWDER

2 TSP CORIANDER

PINCH SALT

CRACK PEPPER

FOR THE CAULIFLOWER SAUCE

1/2 CUP GREEK YOGHURT

2 TBSP CRUSHED TOMATO

1 TBSP EXTRA VIRGIN OLIVE OIL

JUICE 1 LEMON

2 TSP HONEY

2 TSP TURMERIC

GENEROUS CRACK PEPPER

PINCH SALT

SPLASH WATER (FOR SAUCY CONSISTENCY)

TO SERVE

4-5 BABY CUCUMBERS, SLICED THINLY LONGWAYS

SPRINKLE TOASTED CUMIN SEEDS (OPTIONAL)

10G CURRY LEAVES, FRIED FOR 30 SECONDS IN NEUTRAL OIL E.G. PEANUT OIL

1 LIME, SLICED INTO CHEEKS OR WEDGES

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Equipment

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MIXING BOWLS

SMALL SAUCEPAN/FRY PAN FOR FRYING CURRY LEAVES

BAKING TRAY

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Method

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1. REMOVE LEAVES AND CORE FROM CAULIFLOWER AND BREAK INTO FLORETS

2. PREHEAT OVEN TO 200 DEGREES CELSIUS AND LINE A BAKING TRAY

FOR THE BATTER

1. PLACE ALL DRY BATTER INGREDIENTS INTO A MEDIUM MIXING BOWL AND STIR TOGETHER. GRADUALLY ADD SODA WATER USING A WHISK UNTIL YOU HAVE A SMOOTH, SHINY AND VISCOUS LIKE CONSISTENCY. SET ASIDE

FOR THE PANKO CRUMBS

1. COMBINE ALL PANKO CRUMB INGREDIENTS IN ANOTHER MIXING BOWL AND STIR TO COMBINE. SET ASIDE

FOR THE SAUCE

1. COMBINE ALL INGREDIENTS FOR SAUCE IN A FINAL MIXING BOWL. YOU’RE AIMING FOR A SMOOTH, SAUCY CONSISTENCY - NOT TOO WATERY BUT NOT TOO THICK - YOU WANT TO BE ABLE TO POUR OVER CAULIFLOWER BITES WHEN THEY COME OUT OF OVEN. SET SAUCE ASIDE

BRINGING TOGETHER

1. IN BATCHES, COAT THE CAULIFLOWER IN THE BATTER, FOLLOWED BY THE PANKO CRUMB. TOSS TO COAT ALL OVER AND PLACE ON THE BAKING TRAY. REPEAT UNTIL ALL FLORETS ARE COATED IN BATTER AND CRUMBED IN PANKO MIX. PLACE IN THE OVEN FOR 25-30 MINUTES OR UNTIL GOLDEN AND CRISPY. REMOVE FROM OVEN AND LET COOL FOR A COUPLE OF MINUTES

2. WHILE CAULIFLOWER IS COOLING, HEAT AROUND 1/2 CUP OF NEUTRAL OIL IN SMALL SAUCEPAN/FRYPAN OVER MEDIUM/HIGH HEAT. FRY CURRY LEAVES FOR AROUND 30 SECONDS UNTIL FRAGRANT AND THEY TURN DARK GREEN/TRANSLUCENT. REMOVE FROM OIL AND PLACE ON PAPER TOWEL TO STRAIN EXCESS OIL

3. PLACE CAULIFLOWER IN A MIXING BOWL AND POUR OVER SAUCE. TOSS TO COAT. PLACE HALF OF THE CURRY LEAVES IN THE SAME BOWL AND TOSS TO COAT AGAIN

4. ARRANGE CUCUMBERS ON THE BASE OF A SERVING TRAY, TOP WITH CURRIED CAULIFLOWER

5. GARNISH WITH THE OPTIONAL ADDITION OF TOASTED CUMIN SEEDS. FINISH WITH REMAINING CURRY LEAVES AND LIME WEDGES - ENJOY!

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