RECIPE BY:

Courtney Roulston

SERVING SIZE:

4-6 As A Snack

INGREDIENTS:

• 1 small/medium sized cauliflower, cut into small florets
• 1 cup plain flour
• ½ cup cornflour
• 1 teaspoon sea salt
• 2 teaspoons KEEN’s Curry Powder
• 1 teaspoon KEEN’s Chilli Powder
• 1 cup water
• Cobram Estate Classic Extra Virgin Olive Oil to fry
• 20 fresh curry leaves
• lemon to serve

YOGHURT DRESSING:

• 1 cup Coles Greek yoghurt
• ½ cup mint, leaves picked
• ½ cup coriander, leaves picked
• 1 green chilli, chopped
• 1 teaspoon honey

METHOD:

• Heat the oil in a large deep sided frying pan over a medium heat, around 160 degrees.
• In a large bowl mix together both the flours, salt, KEEN’s Curry Powder and KEEN’s Chilli Powder until well combined. Slowly whisk in the water until you have a smooth batter.
• Working in batches, fry the cauliflower for 3-4 minutes, or until golden and cooked through. Remove with a slotted spoon, drain on kitchen paper and repeat with remaining cauliflower. Fry the curry leaves for 10 seconds, or until crisp.
• Blend all the yoghurt dressing ingredients with a stick blender or in a food processor until smooth.
• To serve, place the fried cauliflower on a large platter. Garnish with a pinch of sea salt, fried curry leaves, yoghurt dressing and lemon wedges.