Crispy Cauliflower Recipe

Prep cauliflower

Cut cauliflower into bite-sized florets and pat dry with paper towels so batter adheres well.

Make batter

In a large bowl whisk together all-purpose flour, cornstarch, baking powder, garlic powder, ground cumin, salt, and black pepper. Gradually whisk in cold water until you have a smooth, thick batter that coats the back of a spoon. If too thick, add up to 2 tablespoons more cold water.

Coat and fry

Heat vegetable oil in a deep skillet or pot to 175°C (350°F) — about medium-high. Working in batches to avoid crowding, dip cauliflower florets into the batter, letting excess drip off, then gently lower into hot oil. Fry until golden brown and crisp, about 4–6 minutes per batch depending on size. Use a slotted spoon to transfer to a paper towel-lined tray to drain. Keep warm in a 100°C (210°F) oven if needed while frying remaining batches.

Preheat oven to 200°C (400°F). Pat the cooked chickpeas very dry with a towel. Toss chickpeas with olive oil, smoked paprika, ground cumin and salt until evenly coated. Spread in a single layer on a baking sheet and roast 25–30 minutes, shaking the pan halfway, until golden and crisp. Cool slightly — these add crunch and can be mixed with cauliflower or used as garnish.

Combine white vinegar, water, sugar and salt in a heatproof jar or bowl and stir until sugar and salt dissolve. Add the thinly sliced red onion, press down so slices are submerged, and let sit at room temperature for at least 20 minutes. For best flavor refrigerate 1 hour or up to 5 days. Drain before using.

If using store-bought chutneys, give them a stir. If making quick coriander chutney: blend 1 cup cilantro (tightly packed), 1 small green chili (optional), 1 garlic clove, 1/2 tsp salt, 1 tbsp lemon juice and 2–3 tbsp water until smooth. Dice the ripe mango into small, uniform pieces and keep chilled.

Toss the julienned/grated carrots with chopped cilantro, mint, lemon juice, olive oil, salt and pepper. Taste and adjust seasoning. The salad should be bright, slightly tangy and herbaceous to balance the fried cauliflower.

On a large platter or individual plates, arrange a bed of carrot & herb salad. Place several pieces of crispy cauliflower on top. Spoon tamarind chutney in a few dollops and drizzle coriander chutney over the cauliflower (or serve chutneys on the side). Scatter roasted chickpeas and pickled red onion over the top. Add diced mango in small clusters. Finish with fresh cilantro leaves, chopped peanuts or extra roasted chickpeas for crunch, a light sprinkle of salt if needed, and lime wedges to squeeze over just before eating.

Serve immediately so the cauliflower stays crisp. Leftover roasted chickpeas and chutneys keep well refrigerated; re-crisp cauliflower in a 200°C (400°F) oven for 6–8 minutes.