Lemon Cauliflower 

Warning! These little spicy veggie bites will not last long once served. Hot from the oil with the aroma of fresh lemon and coriander, add a sprinkle of sea salt and you have a beautiful little delight. Don’t worry, I ate mine as a side with a lemon butter basted chicken. We haven’t gone full veggie here, there will always be room for meat.

The Ingredients:

1 head of Cauliflower

2 cups flour

1 egg

1 tsp lemon zest

2 tsp turmeric

2 tsp cayenne

Salt and pepper for seasoning

Oil for frying

Fresh coriander and parsley for garnish

Lemon wedges to squeeze over top

The Make:

Chop cauliflower into bite size pieces. Boil cauliflower in water. Don’t let cauliflower get soggy, try and keep a firm bite to it. Once ready drain off water and place cauliflower immediately into a bowl of ice cold water to stop it cooking. Drain off water again and allow cauliflower to completely dry. In a large bowl add the flour, turmeric, cayenne, lemon zest, salt and pepper. Stir together. In a separate bowl whisk up one egg. Get a pot, large enough for deep frying, and add oil, about 2 inches deep. In batches, take a piece of cauliflower and first dip it into the seasoned flour then the egg and then the flour again. Repeat this process for all the cauliflower. Deep fry the battered cauliflower until golden. Serve with freshly chopped coriander and parsley. Squeeze over lemon juice before eating.


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