Crispy Cauliflower Recipe
cauliflower, sultana raisin, caper, romesco 390 cal
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Ingredients
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Cauliflower
Batter & Coating
Romesco Sauce
Sultana–Caper Relish
Finishing & Garnish
Method
Cauliflower
- 1
Prep the florets
Cut the cauliflower into even bite-sized florets (about 2–3 cm). Rinse and pat dry thoroughly — removing surface moisture helps the batter adhere and crispen.
- 2
Season
Place florets in a bowl, sprinkle with a pinch of fine salt and a little black pepper, and toss to distribute. Set aside while you make the batter.
Batter & Coating
- 3
Make the batter
In a medium bowl whisk together plain flour, cornstarch, and baking powder. Crack in the egg and whisk briefly, then add the ice-cold sparkling water a little at a time, whisking until a smooth, slightly thick batter forms (it should coat the back of a spoon but still be fluid). Keep the batter cold (place bowl over ice or in the fridge) for best crispness.
- 4
Dust the cauliflower
Put the extra cornstarch in a shallow dish. Lightly toss each seasoned cauliflower floret in the cornstarch to coat — shake off excess. This dry dusting helps create an extra-crispy shell when battered.
- 5
Heat the oil
Pour neutral oil into a wide, heavy frying pan to a depth of about 1–1.5 cm (or use enough for shallow frying). Heat over medium-high until shimmering and a drop of batter sizzles immediately (approx. 175–190°C). If you don’t have a thermometer, test by dropping a small bit of batter — it should bubble steadily and puff up.
- 6
Fry the cauliflower
Working in batches to avoid crowding, dip cornstarch-dusted florets into the cold batter, letting excess drip off, then gently slide into the hot oil. Fry 3–5 minutes per side until golden and crisp. Use tongs to turn carefully. Remove to a wire rack set over a tray (or paper towel) to drain; sprinkle lightly with a pinch of salt while hot. Keep completed batches warm in a low oven (90–100°C) while you finish frying the rest.
Romesco Sauce
- 7
- 8
Blend the romesco
In a blender or food processor combine the drained roasted red peppers, toasted almonds, tomato paste, garlic clove, smoked paprika, sherry vinegar, and olive oil. Blend to a coarse-smooth sauce. If it’s very thick, add 1–2 tbs water or olive oil to reach a spreadable consistency. Taste and season with salt as needed. Transfer to a bowl and keep at room temperature.
Sultana–Caper Relish
- 9
Combine relish ingredients
In a small bowl combine sultana raisins, rinsed chopped capers, olive oil, lemon juice, lemon zest and chopped parsley. Stir and let sit 5–10 minutes — this plumps the sultanas and mellows the capers. Season with black pepper and adjust lemon or oil to taste.
Finishing & Serve
- 10
- 11
Serve
Serve immediately so the cauliflower stays crisp. Leftovers: store sauce and relish separately from cauliflower. Re-crisp cauliflower in a hot oven (200°C) for 6–8 minutes rather than microwaving.
