Serves: 2 as a main, 4 as a side
Prep: 30 – 40 mins
Ingredients:
- head of cauliflower
- 2 eggs
- ¼ cup flour
- cooking oil
For the dip:
- 1 tablespoon mayo
- 2 cloves garlic
- dill
- turmeric
Method:
- Cut the cauliflower florets apart (not too small) and steam for 10-15 mins.
- In a bowl beat the eggs, slowly adding the flour a bit at a time. It should be thick enough to stick to the cauliflower – if you have made it too thick you can always add milk, or too thin, more flour. Season with salt and turmeric.
- Preheat the oil. Coat each floret in the batter and fry. Turn to brown all sides. Drain on paper towel.
- Mix the yoghurt and mayo well. Add the crushed garlic with finely chopped dill.
- Serve.
This recipe can also be made using the broccoli in some of your boxes this week.
Recipe design by Pavlina
Image from nodesserts.blogspot.com.