873 B
873 B
Spanish crispy cauliflower
Ingredients
- 1 small cauliflower, broken into florets
- sunflower oil, for deep frying
- 2 tablespoons gram flour
- 2 tablespoons rice flour
- 2 tablespoons fine semolina flour
- 1 teaspoons paprika
- 1 dessert spoons red wine vinegar
- 1 tablespoons capers, soaked 30 minutes
- fresh parsley, chopped
- salt
- pepper
Directions
Blanch the cauliflower florets in salted boiling water until just cooked then drain and, while still hot, put in a bowl with the flour, paprika, salt and pepper. Mix it all together until the cauliflower is well coated.
Heat the sunflower oil in a deep fat fryer or a suitable pan, and deep fry the cauliflower for a few minutes, until golden.
Sprinkle with the vinegar, chopped capers and parsley. Serve as a starter or side dish.
Meta
author: Riverford Organic
tags: Vegetables