Entrees Indian

Spiced cauliflower dip with crisp fried florets

Name: Spiced cauliflower dip with crisp fried florets
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: /indian
Ingredients: 2 small cauliflowers, cut into 4-5cm florets, stems reserved; 40.00 ml mustard oil (from health food stores); 20g ginger; 4 garlic cloves, chopped; 1 long red chilli, chopped; 2 tsp ground cumin; 1 tsp ground turmeric; 750ml vegetable stock; Sunflower oil, to deep-fry; 50.00 ml dark soy sauce; 2 tsp garam masala; 90g semolina; 2 curry leaf sprigs; Red chilli powder, pickled red chillies, thick Greek-style yoghurt, & papadums, to serve

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10m

25m

Spiced cauliflower dip with crisp fried florets

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Dr. Sam Prince's sumptuous cauliflower dish is part of his mission to re-invigorate Indian and Sri Lankan cuisine, and these crispy florets go amazingly with the richly spiced dip.

2 small cauliflowers, cut into 4-5cm florets, stems reserved
2 tbs mustard oil (from health food stores)
4cm piece (20g) ginger, chopped
4 garlic cloves, chopped
1 long red chilli, chopped
2 tsp ground cumin
1 tsp ground turmeric
3 cups (750ml) vegetable stock
Sunflower oil, to deep-fry
2 1/2 tbs dark soy sauce
2 tsp garam masala
1/2 cup (90g) each semolina & rice flour
2 curry leaf sprigs
Red chilli powder, pickled red chillies, thick Greek-style yoghurt, & papadums, to serve

Method

1.

Roughly chop cauliflower stems and half the florets. Heat mustard oil in a deep frypan with a lid over medium heat. Add ginger, garlic, chilli and cumin, and cook, stirring, for 1-2 minutes until softened. Add chopped cauliflower and turmeric, and cook, stirring, for a further 1 minute or until coated. Add stock, season, then bring to a simmer. Cover and cook for 15 minutes or until tender. Transfer to a food processor and whiz until smooth. Set dip aside.
2.

Half-fill a deep-fryer or saucepan with sunflower oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Combine remaining cauliflower florets in a bowl with soy and garam masala. Combine semolina and rice flour in a separate bowl. Coat florets in flour mixture, then in batches, deep-fry cauliflower for 3 minutes or until crisp. Drain on paper towel. Deep-fry curry leaves for 10-15 seconds until crisp.
3.

Spread dip on a serving platter. Scatter over fried cauliflower and curry leaves and top with chilli powder, pickled red chilli and yoghurt. Serve with papadums.