Wednesday, 24 August 2016

Seedy Fried Cauliflower

I don't know what it is about cauliflower that calls out to me for seeds, but plainly it does.  This version owes a lot to my old family favourite, Mexican Style Cauliflower. Like that dish, this is substantial enough to be a main dish, although you could serve it with a simply cooked piece of fish or chicken as well. Keep it simply cooked though, because this dish does keep you busy.

I used white poppy seeds for this because that's what I had*; I imagine the black would be fine but I have to say the white ones are particularly appropriate for this; more discreet.

4 to 6 servings
30 minutes prep time

Seedy Fried Cauliflower

Mix the Spices:
2 tablespoon pumpkin seeds (pepitas)
2 tablespoons sunflower seeds
1/4 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons poppy seeds
1 tablespoon mustard seeds
1 tsp sesame seeds
1/4 cup quinoa flour
1/4 teaspoon salt
freshly ground black pepper to taste

Chop up the pumpkin and sunflower seeds until they are more the texture of the rest of the seeds. Grind the fennel, cumin, and coriander seeds coarsely. Mix all the seeds, the quinoa flour, and the salt and pepper in a mixing bowl. The 4 cups of cauliflower will be added to it, so make sure it is big enough.

Prepare the Cauliflower:
4 cups cauliflower florets (about 1 small cauliflower)
2 large eggs
1/4 cup water
2 tablespoons quinoa flour
1/3 to 1/2 cup oil to fry

Put a pot of water on to boil. Wash, trim and cut the cauliflower into bite sized florets. Blanch them for 2 to 3 minutes in the boiling water, then rinse them under cold water to cool and drain them well.

Whisk the eggs and water into the bowl of spices to form a smooth batter. Heat the oil in a large skillet. Dust the cauliflower with the quinoa flour, then mix it into the batter as gently yet as thoroughly as you can.

Fry the cauliflower pieces in the hot oil, turning them to cook on each side. Do not over-crowd them. Remove them as they are done to a dish with paper towel in it, and keep them warm in the oven (at about 200°F). If you have a very large skillet this won't be necessary; you should be able to get them all in at once. Once they are all in the skillet, drizzle any batter remaining in the mixing bowl evenly over them.

Once they are all done, remove them to that dish with paper towel to blot up excess oil, and serve them promptly.



*This recipe has been brought to you by Operation Find-the-back-of-the-cupboard. 

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