CRISPY CAULIFLOWER & CORIANDER CHUTNEY

This is such a good dish for entertaining. I’ve been craving this since I saw something similar posted on the feed of a restaurant I follow in the Netherlands.

Since the Netherlands is a bit of a journey for cauliflower I thought I’d make my own version. It’s a much fresher dish than you might think. Yes the cauliflower is fried, but if you have the oil at the right temperature you’re veg won’t absorb a lot of fat, it will come out nice and crispy. Plus, there are only good things in the ingredient list. Chickpea flour, while being a very nutritious flour, has a slightly nutty flavour which works really well here. The batter is light and nicely spiced, with a super fresh chutney to cut through, as well as lime pickled onions, crushed peanuts, and big pieces of coriander for extra acidity, freshness, and a nutty crunch.

Crispy Cauliflower and Coriander Chutney

serves 4 as a starter or part of a spread

400g cauliflower florets, about half a large cauliflower, you can include some leaves too 

Oil for frying - I used rapeseed. 

1/2 red onion, finely sliced

juice half lime

50g peanuts, roasted and chopped

30g coriander

Chickpea batter 

120g chickpea flour 

1 teaspoon chilli powder 

1 teaspoon paprika 

1 teaspoon himalayan pink salt

1 teaspoon white pepper - I prefer fresh ground

10g nutritional yeast 

½ teaspoon baking powder 

Coriander chutney  

80g coriander - including the stalks

10g garlic 

½  teaspoon coriander seeds, toasted freshly ground 

1 green chilli

50g olive oil

Juice of 1 lime/ 30g fresh lime juice 

½  teaspoon himalayan pink  salt 

First make the chutney, blending all the ingredients in a blender or food processor for 30 seconds. Taste for seasoning and set aside. 

Quick pickle your onions. Finely slice the onions, place in a bowl and squeeze over the lime and a pinch of salt. Let it sit until you’re ready to use.

In a medium mixing bowl, whisk together the dry ingredients for the batter, then whisk in 260g water, making sure it’s well mixed and there are no lumps.

To cook the cauliflower fill a medium saucepan or deep fry pan with enough oil to submerge the vegetables.  On medium heat, heat the pan, if you have a thermometer, the oil should be at 170c. Otherwise, test it’s hot by dropping a drop of batter into the oil. It should immediately bubble up.

In batches, using tongs, dip the cauliflower in the batter, making sure it’s well covered. Place gently into the hot oil, it should sizzle and come to the top as you do. Depending on the size of your pan add more cauliflower, but don’t overcrowd the pan, they should have space to move.

The cauliflower should take about 6 minutes to cook, the outside should be nice golden and crispy. Lift out and transfer to a plate of sheet pan lined with kitchen paper. When you’ve fried all of the cauliflower. In a mixing bowl gently mix with the peanuts, quick pickled onion, and big pieces of coriander.

Transfer to a serving plate with the coriander chutney in a dipping bowl.