Cauliflower

Cauliflower is the most versatile vegetable lending itself to a vast array of flavors and textures and is quite economical when in season. Here I share two of my popular recipes that are simple and tasty.

 what you’ll need

cauliflower fritters

1/2 head cauliflower cut into small chunks

1/4 cup plain flower

1/4 cup milk

1 pkt 2 minute noodles

1 teaspoon chicken stock powder

1 egg

1 teaspoon curry powder

oil for shallow frying

 crumbed cauliflower

1/2 head cauliflower cut into large flowerets

1 egg

2 cups panko crumbs

2 teaspoons Moroccan seasoning

oil for deep frying

salt and pepper

 Method

For the fritters, microwave chopped cauliflower until soft. Break up roughly with a fork. Cook 2 minute noodles but do not add the seasoning sachet. Drain.

In a bowl combine flour, milk, curry powder, seasoning from 2 minute noodles and the egg. Whisk until smooth. Add the cooked cauliflower, noodles and mix well.

Heat approx. 2 cm oil in a pan. Add tablespoons of the mixture and flatten with the back of the spoon. Cook until golden and crisp, flip and cook the other side. Drain well on paper towel.

For the crumbed cauliflower, microwave the flowerets until just tender, not too soft that they fall apart. Add the Moroccan seasoning to the panko crumbs and mix well.

Dip the cauliflower into the beaten egg and then into the crumb mixture, press crumbs on firmly. Refrigerate the crumbed cauliflower for at least 30 minutes to allow the crumbs to “set”.

Heat enough oil in a saucepan to come half way up the side. Carefully cook crumbed cauliflower, a few at a time, until golden and crisp on all sides. Remove and drain on paper towel. Season well.

 Tips

*Be careful deep frying the cauliflower as it can spit.

* Serve both types of cauliflower with dips of your choice, e.g., humus, tzatziki, beetroot or a spicy pumpkin dip.

* Other spices besides Moroccan can be used, e.g., garam masala and ground coriander for a middle eastern flavor, or garlic and onion powder for a zesty lift.