Spice up your evening with this exciting meal for the whole family. It's a sure way to get the kids into their veggies!
1x Cauliflower
200g The Pantry Plain Flour
2x tsps Stonemill Ground Cumin
1x tsp Stonemill Ground Coriander
Half a teaspoon of Stonemill Chilli Powder
Half a teaspoon of Stonemill Turmeric
Salt and Black Pepper
1x Large Egg Yolk
250ml Water
Solesta Sunflower Oil
Bilash Mango Chutney and Natural Yogurt to serve.
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Divide the cauliflower into florets, cook in some salted boiling water for 2 minutes and then drain and cool.
Meanwhile, combine the flour, cumin, coriander, turmeric and chilli powder together in a bowl.
Mix the egg yolk with the water, then season with some salt and pepper.
Make a well in the middle of the flour mixture and gradually whisk in the egg mix until you have a smooth batter.
Add some oil to a deep saucepan or wok and heat to 170°C.
Dip the cauliflower into the batter then deep fry for about 3 minutes until golden and crisp - keep warm whilst you cook the rest.
Serve alongside some mango chutney and yogurt.
