These are delicious as canapés or as a starter. Once tried, served immediately.
For the cauliflower:
1 large head cauliflower cut into florets
150g gram flour
50g corn flour
1tsp cumin seeds
1 tsp garam masala
1 tsp dried chili flakes
1 tsp salt
Vegetable oil for deep frying
Heat the oil in a deep fat fryer to 170c or in a deep pan until a piece of bread browns in 30 seconds.
Mix the flours, spices and salt together in a large bowl and add the cauliflower florets mixing well to ensure they are covered.
Gently drop the battered florets gently into the oil and fry until golden brown and cooked through.
Drain on some kitchen towel.
We served ours with:
Mango puree: blend 1 mango, pinch of chilli (or more if you wish)
500 natural yogurt
2 tablespoons of desiccated coconut
1/2 cucumber, grated
1/2 teaspoon of ground cumin
1⁄2 teaspoon black pepper
1/2 teaspoon salt
1 clove of garlic, zested (very finely grated)
Handful of coriander – chopped
Combine all the above and enjoy!