-
Prep:10 mins
Cook:20 mins
Ready in 30 minutes - Serves 6
- A challenge
Nutrition per serving
-
kcal 253
-
fat 19g
-
saturates 2.4g
-
carbs 15g
-
sugars 2.3g
-
fibre 2g
-
protein 7g
-
salt 0.09g
Ingredients
- 1 small cauliflower, cut into medium-size florets
- 100g plain flour
- 2 eggs, separated
- 2 tbsp vegetable oil
- vegetable oil for deep frying
Tip
Crispy cauliflowerInstead of boiling or steaming cauliflower florets, toss them in some olive oil, sprinkle with paprika and roast in a hot oven for 30 mins until cooked and crispy.
Method
Cook the cauliflower in boiling water for 2 mins. Tip into a colander, rinse under the cold tap, drain well and set aside.
Put the flour in a large bowl with a pinch of salt. Whisk the egg yolks and 175ml iced water together, then whisk into the flour with the oil to make a smooth batter. In a separate, clean bowl whisk the egg whites until stiff, then fold into the batter.
Heat the oil in a deep fryer or large wok to 190C. Coat some of the cauliflower in the batter then use a slotted spoon to carefully lift into the hot oil. Deep-fry the cauliflower for 2-3 mins until golden and puffy. Drain on kitchen towel and continue with the rest in batches. Sprinkle the cauliflower with salt and serve with a bowl of aïoli or mayonnaise.
