This is a dish we do in the restaurant with our 'Textures of cauliflower' to accompany roast scallops with Indian spices. It is also something we cooked when I was growing up. As kids we knew it as Pakora. This recipe uses the stems, which are normally discarded
100g plain flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspooon chilli powder
1 teaspoon of turmeric
A pinch of salt
Ice cold sparkling water to mix
12 cauliflower stalks, cooked
A squeeze of lime
In a bowl sift in the flour with the spices. Make a well in the middle and gradually beat in enough sparkling water to make a thick paste. Leave the mixture to sit for approx 1/2 an hour.
Heat a pan with a couple of inches of oil. Throw the cauliflower stalks into the batter and deep fry until very crispy.