VegetablesAlison Lambert


VegetablesAlison Lambert

My husband Simon, couldn't resist this plump, crunchy, cauliflower!
As far as veggies go cauliflower has pretty bad press really. And to be honest it was never a favourite of mine.....until i tried experimenting with it. I saw recipes with it roasted, pureed, made into a soup and even fried. If you have only ever had it boiled so it's mushy or buried in cheese then this is a revelation.
Cauliflower soup has turned into one of our favourite's and roasted cauliflower tossed through a spiced cous cous salad is magic with some grilled lamb chops and harissa.

serves 4 as a starter or a side dish

1 medium size cauliflower, broken into small florets
2 Tablespoon gram flour (chickpea flour)
1 teaspoon paprika
sunflower oil for deep-frying
1 dessertspoon good quality red wine vinegar
1 Tablespoon capers, soaked in cold water for 20 minutes, then squeezed dry and chopped
1 Tablespoon chopped parsley
sea salt and freshly ground black pepper

Cook the cauliflower florets in boiling salted water for a few minutes, until just tender. Drain the cauliflower well and, while it is still hot, put in a bowl with the flour, paprika and some salt and pepper. Mix it all together until the cauliflower is coated with flour.
Heat the sunflower oil to 190`C in a deep-fat fryer or a deep, heavy-based saucepan. Fry the cauliflower florets in batches until crisp and golden, then remove from the oil and drain on kitchen paper. Sprinkle with the vinegar, chopped capers and parsley and serve.