Fried cauliflower
So I warned you, the recipe says "fried" and if you made a New Years resolution that entails weight lose, skip this post. Although I'm not a big proponent of all things fried and greasy, but some things are just better with a little crunch and when my family can wipe out a whole head of cauliflower in one sitting, I'm not going to stop making this any time soon :)
It is a basically throw everything in a bowl and fry recipe where I use a blend of two flours, all purpose and corn flour but it can easily be substituted with gram flour (besan) or a gluten free blend.
Fried cauliflower
1 1/2 cup all purpose flour (maida)
1/2 cup corn starch
1/2 tablespoon salt
1/4 tsp pepper powder
1/2 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon garam masala (optional)
Water
One head of cauliflower
Toss the dry ingredients together and then add about a cup of water or more so you end up with a thick slurry, not a thin batter. You want it to coat each piece of cauliflower well.
If you haven't already cut up the cauliflower to bite size bits, now is a good time to do so and add them to the batter and stir to coat but be gentle so you don't crush the cauliflower.
Heat oil and start adding about 5-6 pieces at a time and stir till outside is golden brown. I actually like the cauliflower a little undercooked so it it still somewhat raw and therefore slightly more nutritious but I have no scientific proof about this or if it negates the evils of deep frying!
My kids have this as snack when they come home from school or a side dish for dinner. There's never any left over for me to enjoy unless I steal a few bites while frying.
It is a basically throw everything in a bowl and fry recipe where I use a blend of two flours, all purpose and corn flour but it can easily be substituted with gram flour (besan) or a gluten free blend.
Fried cauliflower
1 1/2 cup all purpose flour (maida)
1/2 cup corn starch
1/2 tablespoon salt
1/4 tsp pepper powder
1/2 tablespoon onion powder
1 teaspoon garlic powder
1 teaspoon garam masala (optional)
Water
One head of cauliflower
Toss the dry ingredients together and then add about a cup of water or more so you end up with a thick slurry, not a thin batter. You want it to coat each piece of cauliflower well.
If you haven't already cut up the cauliflower to bite size bits, now is a good time to do so and add them to the batter and stir to coat but be gentle so you don't crush the cauliflower.
Heat oil and start adding about 5-6 pieces at a time and stir till outside is golden brown. I actually like the cauliflower a little undercooked so it it still somewhat raw and therefore slightly more nutritious but I have no scientific proof about this or if it negates the evils of deep frying!
My kids have this as snack when they come home from school or a side dish for dinner. There's never any left over for me to enjoy unless I steal a few bites while frying.
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