This Indian cauliflower recipe actually got our kids to try and like cauliflower!
- 3/4 c. garbanzo bean flour
- 3/4 tsp salt
- 1/2 tsp. whole cumin seed (optional but nice)
- 2/3 c. warm water
- 1 tsp. vegetable oil
- pinch of cayenne (optional)
- 1 tbsp. ground coriander
- 1 small head cauliflower
- vegetable oil for deep frying
Whisk together batter ingredients until smooth. Let sit 20-30 minutes in a warm place. Wash cauliflower and break into florets. Cut large ones in half.
Heat oil for deep-frying, 2 inches deep, in a medium saucepan to approx. 375 degrees. If you don’t have a thermometer, test temperature by dropping a small piece of cauliflower into the oil. It should rise quickly to the surface, bubbling vigorously.
Coat each floret with batter and lower carefully into hot oil. Don’t overcrowd the pot. The florets should be golden brown and tender, but not too soft. Don’t let oil get too hot or the fritters will be too brown and crisp.
Remove florets with a slotted spoon, drain on paper towels and either serve immediately or keep warm in the oven while subsequent batches are prepared.
From Sundays at Moosewood Restaurant.