Pawb Pawb cauliflower
Shamelessly inspired by Bang Bang Cauliflower in name, but it’s our ‘Pawb’ seasoning which lends this dish its explosive flavour in this instance. Tossing the cauliflower in gram flour also means that this version is naturally gluten – free and extra crispy.
INGREDIENTS
SERVES 4 – 6 as a snack
For the cauliflower
- 1 cauliflower, broken into florets
- 5 tbsps gram flour
- 2 tsps ‘Pawb’ seasoning
- Vegetable or rapeseed oil, for deep frying
- 2 tsps capers in brine, drained and roughly chopped
- ½ red onion, finely chopped
- Handful of parsley, roughly chopped
- 3 lemon wedges
METHOD
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Fill a saucepan with water and bring to the boil. Add a very generous pinch of salt, which will add flavour to the cauliflower as it cooks.
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Lower in the cauliflower and boil for 4 minutes until just tender. Meanwhile, mix the gram flour with the PAWB in a large mixing bowl. Drain the cauliflower in a colander and give it a good shake to dispense with any excess water. While the cauliflower is still hot, tip it into the bowl with the gram flour mixture and toss with clean hands to coat every piece of cauliflower.
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Wipe out your large saucepan so that it’s completely dry and pour in enough neutral oil such as rapeseed or vegetable oil so that it comes 3cm up the sides. Heat the oil to 190°c, then cook the cauliflower – in 2 or three batches – so as not to overcrowd the pan. After a couple of minutes, use a slotted spoon to turn the cauliflower in the pan, then cook for another 2 minutes until deep golden. Lift onto a rack lined with kitchen paper suspended over a tray to drain off excess oil. Repeat with the remaining coated cauliflower.
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Serve in a shallow bowl topped with the capers, parsley and red onion with lemon wedges on the side for squeezing over.
