Ingredients
Serves 4-61 small cauliflower
1 cup chickpea flour or plain flour
1 tsp garam masala
1 tsp salt
½ tsp turmeric
½ tsp chilli powder
1 cup water (approx.)
1 clove garlic, very finely chopped
oil for deep frying
Sauce:
1 cup natural yoghurt
¼ cup tahini
juice of ½ lemon
½ bunch coriander leaves, very finely chopped
Method
Combine all sauce ingredients, mix well to combine and set aside to allow
flavours to develop.
Break cauliflower into small to medium sized florets (small enough to fit into
your mouth in one bite). Combine remaining ingredients, except oil, adding water a little at a time to make a thick batter.
Heat oil to 180°C. Dip cauliflower florets into the batter, drain and drop
gently into the oil. Fry until evenly golden. Remove and drain well on kitchen paper.
Serve on a platter alongside the bowl of sauce.
Notes
This recipe would work well with many vegetables, brocollini, pumpkin,
diced potatoes for example. You can leave out the chilli if necessary. Garam masala tends to be in most pantries and it is just a blend of spices. Again,
you could change the spice mix to suit your own taste.
Tahini also tends to be an ingredient you buy for a certain recipe and then
rarely use again. It keeps forever and is handy to add a nutty flavour to dishes. You could use it in salad dressings, on toast or in dips. If you don't have it or don't like it - just leave it out - the yoghurt dressing will still be delicious!