Moro style fried spiced cauliflower

June 15, 2012

Fried cauliflower

As you know, we don’t do a whole lot with cauliflower in this country with the Indian aloo gobi being as adventurous as most of us get usually. A few years ago I discovered the joys of roasting it with lemon, garlic and chili and that was a real game changer. I had no idea it could go in the oven (turns out you can roast broccoli too but we’ll leave that for another day).

Moro East

I was flicking through Moro East, one of our favourite cookbooks which got an outing on Monday night when we made lamb kofte (pg 234 and yum!) and found this week’s fried spiced cauliflower recipe. You may be familiar with the other Moro books, they’re all pretty Spanish/Muslim Mediterranean based.  This one is about the produce they grew in a London allotment they had which was built over for the Olympics so is no more. The recipes, while Mediterranean, are more Turkish, Cypriot and Kurdish in flavour. There are tons of interesting ideas for veg and very often they’re quite simple. As always with the Moro books, the photography is gorgeous. It’s often found off the shelf and lying around in our kitchen as it’s a great one for ideas.

Spices

Moro style fried spiced cauliflower

You’ll need:                                                                                        

1 medium head cauliflower – stalk removed, broken into florets

1 teaspoon coriander

1/2 teaspoon cumin seeds

1/4 fennel seeds

8 peppercorns

Sunflower or olive oil for frying

Maldon salt

Lemon wedges

Grind the spices in a mortar and pestle then set aside.

Grinding spices

Pour 1cm depth oil into a large pan or sauce pan and heat. When hot, add the cauliflower and fry on all sides until tender and slightly golden. This will take about 10 minutes. The Moro recipe warns that the oil will spit but I didn’t find this was a problem. When the cauliflower is ready drain on kitchen paper and season with Maldon salt.

Mix the spices with a little salt and scatter half the mixture over the cauliflower. Serve with lemon wedges on the side and the remaining spices in a little dish for dunking as required. Highly addictive!!!

Have a brilliant weekend,

Sarah

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