Cauliflower in Batter
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 head cauliflower, (approx. 700 g) cut into florets
For the dough:
- 80 g chickpeas, round
- 30 g rice flour
- 1 teaspoon spice mix, (Garam Masala)
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ caraway powder
- 0.5 teaspoon ½ coriander
- 0.25 teaspoon ¼ asant
- 0.25 teaspoon ¼ chili powder
- ml water
- Oil, (frying oil)
Print Recipe
Pin Recipe Instructions
- Wash the cauliflower, cut into small florets and drain.
- Preparation dough:
- Mix the dry ingredients (rice flour because I think it will make the dough much crispier), add enough water until the dough is similar in consistency to the beer dough.
- Heat the oil and fry the florets pulled through the dough in it. The dough does not burn as quickly as a beer batter, so the longer baking time means the cauliflower is cooked through.
- Place on paper towels, then serve.
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