A quick, easy and fun vegetable dish with the added goodness of turmeric!
I can remember when I had babies who thought eating steamed cauliflower was fun…………… no more! now it’s a daily challenge to make simple foods fun and exciting. These crunchy little bite sized florettes look amazing once fried, the turmeric turns this deep red colour. I added a quick and easy dip of just natural yoghurt and coriander and let Georgia drizzle it all over the plate. We sat out in the sunshine and chomped down some, freshly picked from the garden, cauliflower
crispy battered turmeric cauliflower
½ head cauliflower, cut into small florets
60g plain flour
30g corn flour
½ tsp bicarb soda / baking soda
½ tsp dried turmeric
½ tsp salt
125g / ½ cup water
½ egg, lightly whisked
1 tsp rice bran oil
extra rice bran oil for shallow frying
Sift dry ingredients into a bowl, add wet ingredients and combine well. Heat 1cm of oil in a high sided fry pan on med-high. To test if oil is hot enough, dip the end of a wooden spoon into the oil and little bubbles should appear around the wood.
Coat each floret in batter and drop slowly into oil. Cook for 1-2 mins on each side, flipping florets gently in the oil. (I actually just put all the cauliflower into the batter and shook excess off as I cooked in batches.
Drain on paper towel and serve drizzled in natural yoghurt and fresh coriander.