This citrus and chilli drenched appetiser is a real keeper, so much so our friends at the Guardian featured it in their favourite foodie section, Cook. Reckon if it's good enough to read, it's good enough to munch!
Serves 4 as a starter
- 1 medium cauliflower
- 3 tbs gram flour
- ¾ tsp chilli powder
- ½ tsp of sea salt flakes
- Black pepper
- 3tbs olive oil
Cut the cauliflower into small bite sized chunks. Tip the flour, salt, and chilli powder into a food bag and drop in the cauliflower pieces, give the contents a good shake dusting all the florets. Over a medium heat, glug the oil into a large frying pan and sauté the pieces until lightly blistered and the cauliflower is blushing, about 3-4 minutes. Remove and anoint with fresh lemon juice and scatter with fresh pepper.
Chilli Cauliflower, The Story
After peering into the fridge the Maharani and I looked at each other mournfully. No leftovers and out of homemade frozen meals, emergency tins of baked beans had been used in a prior emergency. A block of dolcelatte developing more veins than my old hockey teacher sat wilfully, begging us to be consumed and a disaffected cauliflower resigned itself to being left on the proverbial shelf. Neither of us tempted to attempt blue cauliflower cheese, the Maharani was on the verge of a fish n chips rescue plan. However, being close to the end of the month and having depleted our funds we weren’t prepared to harvest a kidney to fund our fast food guilty pleasure.
We decided on a de-constructed version of cauliflower tempura, something to tweak the taste buds, satiate our hunger and keep our kidneys in tact. Taking less than ten minutes it’s a serendipitous date with cauliflower, salt, chilli powder and gram flour. Think chilli salted squid blessed with lemon and you’ve got the picture. Pan frying the cauliflower gave it a gorgeous creamy musky texture, transforming it from its earlier jilted isolation.