Cauliflower Ribs with Herb Cashew Cream
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Cauliflower Ribs with Herb Cashew Cream
Recipe by Courtney Roulston
Ingredients
12 large outer cauliflower stems & leaves
1 cup chickpea flour
sea salt to taste
½ tsp ground turmeric
1 tsp ground cumin
¾ cup ice-cold soda water
1 lemon to serve
Raco wok
Raco pot
herb cashew cream
¾ cup raw cashews, soaked in ¾ cup boiling water for 15 minutes
2 tbsp apple cider vinegar
1 cup mint leaves
1 cup coriander leaves
1 long green chilli
1 tbsp maple syrup
Method
Place the cauliflower stems into a steamer basket over a Raco pot of boiling water and steam for 5 minutes, or until just tender. Remove and place on a clean tea towel to cool and dry.
Place all the herb cashew cream ingredients into the jug of a stick blender, season and blitz until smooth and creamy, adding a little water if needed.
Heat a Raco wok of oil to 170 degrees. Place the chickpea flour into a large bowl and mix in a pinch of salt, turmeric and cumin. Make a well in the centre and slowly pour in the soda water, whisking constantly until you have a smooth batter the consistency of thickened cream.
Dip the cauliflower stems into the chickpea batter and gently lower into the oil. Fry for 2-3 minutes, or until golden and crisp. Drain on kitchen paper to remove any excess oil and season with sea salt flakes. Place the green cashew cream into a serving bowl and place onto a serving platter with the fried cauliflower stems and lemon wedges.
