Recipes to Make All Those Fussy Eaters Relish Cauliflower
- 1 cauliflower
- Vegetable oil, for frying
- Flour, for dusting
For the Batter
- 1¾ cups self-rising flour
- 2 teaspoons black mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 1½ cups cold beer
- ¼ teaspoon turmeric
- Sea salt
To make the batter, mix the cumin seeds, mustard seeds, and peppercorns together and powder them. Add the powdered spices and turmeric to the flour in a large bowl and mix them together. Slowly add most of the beer to the flour mixture and whisk together. While adding the beer, it is advisable to use as much as you need to bring the batter to a creamy, heavy consistency. However, don’t allow it to get too thick. Add salt in proportion. Now, chop the cauliflower into bite-sized pieces. Wash them and pat them dry with kitchen towels. Lightly coat the cauliflower pieces with a little flour.
Take a deep saucepan and generously pour oil into it. Heat the oil to about 350 ºF. One way to check if the oil has reached the desired temperature is by putting in a piece of cauliflower in it. If it floats and sizzles, then the oil has reached the right temperature. Remove the test piece and start the actual frying.
Shake the cauliflower pieces in a dish to dust off the extra flour. Next, take each piece, dip it in the batter, and gently ease it into the hot oil. Be very careful while doing this to avoid injuries caused by hot oil. It is advisable to fry them in batches of about 5-6 pieces. Serve each batch as you take it out of the oil. They are best eaten when hot and crisp.
- ½ cup all-purpose flour
- 1 cup cauliflower florets
- 2 tbsp. corn flour
- 1 tsp. ginger and garlic paste
- Vegetable oil
For the Gravy
- 2 tbsp. ketchup
- 2 tbsp. oil
- ¼ tbsp. soy sauce
- 1 tbsp. corn flour
- 1 garlic clove (chopped)
- 1 tsp. ginger (chopped)
- ¼ cup scallions (finely chopped)
Mix both the flours and half of the ginger and garlic paste together in a deep bowl. Add enough water to turn it into a thick batter and add in some salt to taste. Now, add the cauliflower florets to this batter and coat them well. In a deep frypan, pour some oil and heat it. Take the coated pieces of cauliflower and ease them into the hot oil carefully, few pieces at a time. Fry till they turn golden brown and crisp and then transfer them to a plate.
To prepare the gravy, heat the oil and add the scallions to it. Add the ginger and garlic after about a minute and a half, and continue to fry. Remove all of it in less than 2 minutes, and set aside. In a bowl, mix the cornflour, soy sauce, salt, and a cup of water without letting any lumps to form. Add in the ketchup and the remaining ginger-garlic paste to a pan and fry. Add the cornflour mixture to the pan and simmer till thick. Your sticky gravy is ready. Mix the cauliflower fritters, gravy, and fried onion mixture together, and serve.
Cauliflower on Gammon
- 1 tbsp. whole grain mustard
- 3 oz. cheddar cheese (grated)
- 100 ml half-fat crème fraîche
- 2 tbsp. butter
- 1 large cauliflower
- 4 small, raw gammon steaks
Preheat the grill for high heat. Chop the cauliflower into florets and rinse them. Bring a pot of water to boil and cook the cauliflower in it for about 5 minutes, or until it is tender. Drain the water and transfer the florets to a large dish. Coat them with mustard, crème fraîche, and two-thirds of the cheese, and mix them well.
Slice off the sides of the gammon steaks or else they will curl up when you cook them. Brush them with butter on both sides and place them on a baking tray. Grill each side for 10 minutes and ensure that the fat is crisp. Add the cauliflower over the gammon steaks and cover each with a little bit of cheese. Grill them for another 5 minutes till they turn golden.