Salt and Pepper Cauliflower

We are huge cauliflower fans in my household. Anything cauliflower-based is a big 'YES'. Whilst the traditional cauliflower dishes such as Aloo Gobi and Pav Bhaji are amongst our favourites, I try and add a few new things into the mix now and then.

I love bhajia, and cauliflower bhajia are no exception - but we rarely deep fry, and I wanted to have the satisfaction of eating crispy coated cauliflower florets without the deep-fried guilt! Safe to say, this Salt and Pepper Cauliflower hit all the right buttons. It was crispy on the outside, soft on the inside and absolutely deeeelicious. And no deep frying in sight!

Recipe (serves 3-4):
One medium sized cauliflower, washed and broken into florets

Batter:
3 heaped dessert-spoons besan
1/2 tsp salt
1/4 tsp carraway seeds (ajmo)
1/4 tsp nigella seeds (kalonji)
Pinch cayenne (or more to taste)
1/2 tsp ground turmeric (hardar)
1 tsp smoked sweet paprika
2 twists ground black pepper
1 tbsp vegetable oil, plus 3 tbsp for cooking
1/4 cup cold water

Stir-fry:
1 tbsp vegetable oil
3 cloves garlic, finely chopped
2 large spring onions, chopped
1/2 large red pepper, finely chopped
1/4 tsp salt (or to taste)
4 twists black pepper (or to taste)
1/2 tsp dried chilli flakes (optional)

Method:

1. Pre-heat oven to 190c
2. Whisk together the batter ingredients in a large bowl
   Add the cauliflower florets and mix to coat evenly
3. Add 3 tbsp oil to a large baking tray and spread the florets evenly over it - do not tip the bowl into the baking tray, but pick up each individual floret and place it on
4. Bake for 20 minutes, or until they are beginning to turn golden brown on top
   Remove from the oven and turn the florets
5. Bake for a further 5-10 minutes, until golden brown
   Remove from the oven and set baking tray aside
6. Heat 1 tbsp oil in a frying pan on a high heat
7. Add garlic and stir for about 10-20 seconds until the aroma is released
8. Add red peppers and stir, then leave for 1 minute until they start to char on the bottom
9. Stir in the spring onions and seasoning
10. Add cauliflower and toss to coat in the seasoning
11. Serve hot with pitta bread or on it's own for a tasty snack

Tips:

• When removing from the oven after 20 minutes, I chucked the cauliflower florets back into my batter bowl and gave them a mix to pick up any of the remaining batter. This added an extra crisp-ness to the florets, and meant that no batter was wasted!
• You can absolutely eat these as bhajia straight from the oven, no need to stir-fry them
• I served inside pitta bread, with a drop of sweet-chilli sauce. YUM! You can serve with a simple leaf salad, or just wolf it down on it's own

​Enjoy! If you have tried this recipe then please feel free to comment below and let me know how it went. If you have any questions then please ask and I'll do my best to answer!

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