Crispy Parmesan Cauliflower with Spiced Tomato Sauce

Fri, 21 February 2025

• 100g gluten-free plain flour
• 50g cornflour
• 50g finely grated Parmesan cheese
• 1 tsp baking powder
• 1/2 tsp salt
• 200ml sparkling water (chilled, to keep the batter light)
• Vegetable oil, for deep-frying
• 1 small cauliflower, cut into 1cm thick slices

• 3 tbsp olive oil
• 2 garlic cloves, finely chopped
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• 1 tbsp coriander seeds
• 1/2 tsp turmeric
• 1 x 400g tin of good-quality chopped tomatoes
• 2 tsp sugar
• 1 tsp red wine vinegar
• Salt and black pepper to taste

• In a large mixing bowl, whisk together the gluten-free plain flour, mustard powder, cornflour, Parmesan, baking powder, and salt.
• Gradually whisk in the sparkling water until the batter is smooth and slightly runny, like pancake batter. Be careful not to overmix, a few lumps are fine.
• Heat the vegetable oil in a deep pan or fryer to 180°C. Test with a small drop of batter—it should sizzle and rise to the surface immediately.
• Dip each cauliflower pieces into the batter, letting excess drip off, then carefully lower it into the hot oil.
• Fry in batches for 3–4 minutes, turning occasionally, until golden and crispy.
• Remove with a slotted spoon and drain on paper towels.
• Dry fry your spices in a pan until fragrant. Place in a pestle and mortar and grind to a powder.
• Heat olive oil in a saucepan over medium heat. Add the garlic, and spices, sauté for 1–2 minutes until fragrant.
• Stir in the chopped tomatoes season with salt, pepper, vinegar and sugar. Simmer for 10–15 minutes, stirring occasionally, until thickened. Blend for a smooth texture or leave chunky.
• Serve the cauliflower with the sauce as a sharing platter.