Spiced Crispy Cauliflower Recipe
Pomegranate molasses, hung yoghurt and sumac
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Ingredients
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Crispy Cauliflower
Hung Yogurt & Dressing
Garnish & Sauce
Method
Crispy Cauliflower
Prepare cauliflower
Remove outer leaves and core from the cauliflower. Cut into florets roughly 1½–2 inches each so they cook evenly. Rinse and pat dry thoroughly with a kitchen towel; excess moisture prevents the batter from crisping.
Make batter
In a large bowl, whisk together the flour, cornstarch, baking powder, ground cumin, ground coriander, smoked paprika, black pepper and 1 teaspoon salt. In a separate small bowl lightly beat the egg, then add the cold sparkling water and whisk to combine. Pour the wet mixture into the dry ingredients and stir briefly — do not overmix; a few small lumps are fine. Batter should be thick enough to coat; adjust with up to 2 tablespoons more water if too stiff.
Heat oil
Pour about 1 inch of neutral oil into a heavy skillet or Dutch oven (about 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a small drop of batter sizzles and rises immediately.
Fry cauliflower
Working in batches to avoid overcrowding, dip each cauliflower floret into the batter to coat completely, letting excess drip off, then carefully lower into the hot oil. Fry until golden brown and crisp, about 4–5 minutes per batch, turning once so they brown evenly. Use a slotted spoon to transfer to a wire rack set over a baking sheet or paper towels to drain. Season lightly with a pinch of salt while hot. Keep finished batches in a warm oven (200°F/95°C) if necessary.
Hung Yogurt & Dressing
Prepare hung yogurt: If you have time, prepare 1 cup yogurt drained in a fine-mesh sieve lined with cheesecloth over a bowl in the fridge for 1–2 hours to thicken. If using already thick yogurt, skip draining. Stir the thick yogurt with lemon juice, minced garlic, olive oil and 1/4 teaspoon salt until smooth and creamy. Taste and adjust lemon or salt as desired.
Keep the hung yogurt chilled until ready to serve. It will provide a cool, tangy counterpoint to the hot, spiced cauliflower.
Garnish & Sauce
Prepare pomegranate molasses drizzle: In a small bowl, whisk the pomegranate molasses with 1 teaspoon water to loosen slightly if very thick. Taste and add a pinch of chili flakes if you want heat.
To assemble: Spread a generous spoonful of hung yogurt on the serving platter or individual plates. Arrange the hot, crispy cauliflower on top of the yogurt. Drizzle pomegranate molasses over the cauliflower in a thin stream. Scatter pomegranate arils and chopped parsley over the dish. Finish with a light dusting of sumac and an optional sprinkle of chili flakes. Serve immediately so cauliflower stays crisp.