Cauliflower Frito with Coriander Mint Remoulade
Crispy deep-fried cauliflower florets served with a zesty coriander mint tahini remoulade.
4
4
intermediate
28 mins
28 mins
Ingredients
- 0.5 cups yogurt
- 0.25 cups mayonnaise
- 0.25 cups coriander leaves
- 0.25 cups mint leaves
- 1 clove garlic
- 1 tablespoon lemon juice
- 0.5 teaspoons paprika
- 1 teaspoon mustard
- 1 teaspoon hot sauce
- 1 cauliflower
- 2 teaspoons cumin
- 1 teaspoon chilli powder
- 2 teaspoons salt, divided
- 0.5 teaspoons sichuan pepper
- 1 cup flour
- 0.5 cups potato starch
- 0.5 cups water
- 0.5 teaspoons pepper
Nutrition
359
9 g
15 g
53 g
Instructions
Coriander Mint Remoulade
- 1
In a blender, combine yogurt, mayonnaise, coriander leaves, mint leaves, garlic, lemon juice, paprika, mustard, and hot sauce. Blend until smooth.
- 0.5 cups yogurt
- 0.25 cups mayonnaise
- 0.25 cups coriander leaves
- 0.25 cups mint leaves
- 1 clove garlic
- 1 tablespoon lemon juice
- 0.5 teaspoons paprika
- 1 teaspoon mustard
- 1 teaspoon hot sauce
Battered Cauliflower
- 1
Cut cauliflower into small florets.
- 2
Make the chilli mix by mixing together cumin, chilli powder, salt and sichuan pepper and reserve.
- 3
Heat oil in a deep fryer or large pot to 175°C (350°F).
- 4
Make the batter: In a bowl, mix flour, potato starch, water, salt, and pepper until smooth.
- 5
Dip the cauliflower florets into the batter, ensuring they're fully coated. Fry the battered cauliflower florets until golden and crispy, about 5-7 minutes. Remove and place on paper towels to drain excess oil.
- 6
While the fried cauliflower florets are still hot, dust generously with the chilli mix.
- 1 cauliflower
- 2 teaspoons cumin
- 1 teaspoon chilli powder
- 1 teaspoon salt
- 0.5 teaspoons sichuan pepper
- 1 cup flour
- 0.5 cups potato starch
- 0.5 cups water
- 1 teaspoon salt
- 0.5 teaspoons pepper
To Finish
- 1
Serve the deep-fried battered cauliflower hot with a side of coriander mint remoulade.
- Battered Cauliflower
- Coriander Mint Remoulade