Fried Cauliflower with Turmeric, Coriander and Lime Mayonnaise
/
Fried Cauliflower with Turmeric, Coriander and Lime Mayonnaise
Ingredient
Red Island Extra virgin olive oil for frying
1 large cauliflower, cut into florets
Batter
1/2 cup chickpea flour, sifted
1/4 cup rice flour
1tsp ground turmeric
Salt and pepper
Cold sparkling water
Turmeric, Coriander and Lime Mayonnaise
2 large free range egg yolks
½ tbs dijon mustard
2-3 tsp white wine vinegar
500ml Red Island extra virgin olive oil
1 bunch coriander, leaves finely chopped
½ tsp ground turmeric
1 lime, zest finely grated
4 sprigs of curry leaves
Salt flakes
Method
Get onto your fried cauliflower. Preheat your oil to 180 degrees. Start with the batter, it’s super easy. Simply mix the chickpea flour, rice flour, ground turmeric and salt and pepper together. Next, slowly add in some sparkling water until the batter resembles thin paint.
Dredge the cauliflower through the batter and transfer into the hot oil. Fry off until the cauliflower is golden and crispy.
Meanwhile, to make the Mayo, whisk together the egg yolks, mustard and white wine vinegar in a bowl. Slowly start to add a steady trickle of the extra virgin olive oil and continue to whisk. Once all of the oil is emulsified, season with salt flakes. Add the coriander, turmeric and lime zest and whisk through.
Use a slotted spoon to transfer fried cauliflower from hot oil to a paper towel-lined plate to drain. Season with salt as soon as it comes out of the hot oil.
Add the curry leaves to the hot oil and fry for 10 seconds or until translucent and crispy. Drain curry leaves on paper towel.
Serve cauliflower topped with some of the crispy curry leaves, alongside the mayonnaise.
Recipe by Andy Allen
