1 cauliflower, broken into florets
1 tblsp rapeseed oil
2 tblsp natural yogurt
2 heaped tsp Mr Wolf Sweet Rabey James, or a spice blend of your choice.
100g self raising flour
Pre-heat the oven to 180ºC
Mix the oil, yogurt and spice mix together and coat the cauliflower florets generously.
Save any residue.
Toss the florets into a prospector pan or oven proof dish and roast in the oven for 30 minutes.
While they are cooking, add the flour to the left over spicy yogurt mix and whisk in enough water to create a batter the consistency of double cream.
Place a wok or large saucepan on the stove and add enough oil to deep fry the florets. Heat to around 180ºC or until a drop of the batter rises to the surface and turns golden brown in around 30 seconds.
Drop the roasted florets gently into the batter and then into the hot oil.
Cook until golden then carefully remove, drain on kitchen paper and serve immediately, with an extra dusting of seasoning if desired.
We ate ours with an aubergine purée, baby gem lettuce charred in miso butter and flatbreads.
Netherton Foundry Shropshire 2019 ©
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