Cauliflowers

Ingredients

• 1 medium head cauliflower (Cut into medium-sized florets)
• 1 pot, enough to cover florets water (For boiling the cauliflower)
• 1 teaspoon ground turmeric (Smeared onto the florets after boiling, or mixed into the besan batter)
• 1 teaspoon salt (Smeared onto the florets after boiling, or mixed into the besan batter)
• 1 cup, enough for shallow or deep frying oil (Use a neutral oil suitable for frying)
• 1 cup besan (Chickpea flour; used to make a thick batter for the alternative preparation)

Instructions

1. 1Use a sharp knife to cut the cauliflower into medium-sized florets — roughly bite-sized pieces, about 4–5 cm each. Place the florets in a large bowl, cover with cold water, and swirl them around to rinse away any dirt or debris. Drain and set aside.
2. 2Fill a large pot with enough water to fully submerge the florets. Bring the water to a boil over high heat. Add the cauliflower florets and boil for 5–7 minutes, until they are just tender when pierced with a fork but still hold their shape — do not overcook. Drain the florets in a colander and allow them to steam-dry for a couple of minutes.
3. 3Place the drained florets in a large bowl. Sprinkle the ground turmeric and salt evenly over them. Using your hands or a spoon, toss and coat each piece thoroughly so the turmeric and salt cover all surfaces. This is the seasoning for the first (plain-fried) method.
4. 4Heat enough oil in a wide frying pan over medium-high heat to generously coat the base. The oil is ready when a small piece of cauliflower dropped in sizzles immediately. Add the turmeric-and-salt-coated florets in a single layer, being careful not to crowd the pan (work in batches if needed). Fry for 3–4 minutes per side, turning occasionally, until each piece is golden brown on the outside. Remove with a slotted spoon and drain on a plate lined with paper towel. Proceed to step 6 to serve.
5. 5This is the alternative method. You may use the boiled, turmeric-and-salt-coated florets from step 3, or use raw florets (boiling is optional for this method). To make the batter, place the besan in a bowl and add the turmeric and salt. Gradually add water, a little at a time, stirring constantly, until you have a thick, smooth batter that coats the back of a spoon and clings to the cauliflower without dripping off easily. Heat a generous amount of oil in a deep pan or wok over medium-high heat until it reaches frying temperature (a drop of batter should sizzle and float to the surface). Dip each floret into the besan batter, letting the excess drip off, then carefully lower it into the hot oil. Fry in batches for 3–5 minutes, turning occasionally, until golden and crisp all over. Remove with a slotted spoon and drain on paper towel.
6. 6Transfer the fried cauliflower to a serving plate and serve straight away while still hot and crisp. Cauliflower prepared either way is best eaten immediately, as it will soften as it cools.