Fried spiced cauliflower

AT A GLANCE

  • Serves 4 people

  • 1 tsp cumin seeds
  • ½ tsp coriander seeds
  • 4 black peppercorns
  • 1 tsp hot smoked paprika
  • For shallow-frying: vegetable oil
  • 1 cauliflower (about 1.1kg), broken into 3cm florets
01   Dry-roast whole spices until fragrant (30 seconds-1 minute), coarsely grind in a mortar and pestle, stir through paprika and set aside.
02   Heat oil 3cm deep in a deep-sided frying pan over medium-high heat until shimmering. Fry cauliflower in batches, turning occasionally until golden (3-5 minutes). Remove with a slotted spoon, drain briefly on absorbent paper, transfer to a large bowl, toss through spice mixture, season to taste and serve hot.
This recipe is from the September 2010 issue of Australian Gourmet Traveller.

Recipe:

MATT STONE, GREENHOUSE, PERTH

Photography:

VANESSA LEVIS

Styling:

LYNSEY FRYERS-HEDRICK AND EMMA KNOWLES

Drinking Suggestion:

WHITE RABBIT DARK ALE. , suggested by PAUL ARON

View Full Site