Crispy pieces of lightly spiced cauliflower served with a smoky, tangy and garlicky dip.
This recipe is based on a plate of deliciously fried cauliflower I ate in the restaurant Wahaca recently. It came in a crispy batter with a gorgeous dip.
As I love to do, I set about trying to recreate it. While my version is not the same as Wahaca’s it is, I think, a very close approximation in terms of deliciousness: and it was demolished by friends in no time!
Alternatives to deep frying
There is no getting away from the fact that deep frying gives a better, crispier texture and what I think is a more appealing look. As long as the oil is heated properly and you drain off excess fat on a kitchen towel once cooked, deep frying is not as unhealthy as you might think. The main issue is having the temperature too low as the food then absorbs the grease – horrid!
However, you can make a delicious version using the oven or air-fryer. In which case, I wouldn’t make a batter but would instead simply dip the cauliflower into egg and then into well seasoned and spiced flour:
These can then be cooked in the oven or air-fryer:
- coat the partially cooked cauliflower in the beaten egg, shake off the excess egg and then toss in the flour. You can repeat this if you wish
- shake off the excess flour and place a little apart on a baking tray lined with silicone mat or greaseproof
- bake in the oven at 180°C for about 20 minutes, or around 15 minutes in the air-fryer.
NB 1: you can also add additional spices to the egg if you wish eg) smoked paprika, chilli powder, cumin powder, coriander powder…..
NB 2: you can cook the cauliflower in the oven/air-fryer as soon as you have coated it in the flour, but I like to leave it for an hour or so (or even overnight) to allow the flour to be absorbed into the egg. This gives a gooey thin coating that crisps up nicely in the oven.
By cooking in the oven or air-fryer with a flour coating (as in the 2 photos above and the photo below) rather than a batter, you get a thin crispy crust: the contrast between this and the softness of the cauliflower inside is glorious.
A delicious dip
The ancho chillies add a lovely smoky flavour.
Alternatively, mix 2 tablespoons of my Tangy ancho chilli chutney with 2-3 tablespoons mayo, lime juice and 1-2 crushed garlic cloves.
You could even use a commercial BBQ sauce mixed with mayo – or even yoghurt for a lighter, tangier version
Top chilli tip
I always keep chillies in the freezer: I often take one from the freezer to grate for garnishing a plate and to add a little kick. Once grated, the chilli goes back into the freezer until needed another time.
Recipe: Mexican-style cauliflower bites with ancho chilli aioli – serves 3-4
- 1 medium cauliflower, cut into small florets
- 1 teaspoon turmeric powder
- 2 teaspoons salt
Batter:
- 2 eggs, beaten
- 1 teaspoon salt
- 50g gram flour
- 50g fine semolina, rice flour or cornflour
- 40ml milk
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- small handful fresh coriander, finely chopped
Smoky ancho aioli
- 1 dried ancho chilli
- 2 cloves garlic, peeled and crushed
- 3 tablespoons mayonnaise
- juice of about half a lime
- a couple pinches salt
To finish:
- juice of half a lime
- a few pinches of sea salt
- frozen chilli, finely grated (see Top chilli tip, above)
- chopped coriander
(1) Make the aioli: add the chilli to a bowl and cover with boiling water. Leave for about 20 minutes and discard the water. Cut open the chilli to remove the seeds. Add to a food processor with the garlic and mayonnaise to give a smooth sauce. Add enough lime and salt to taste. Set aside.
(2) Add some boiling water to a pan and add the turmeric and a generous amount of salt. Add the cauliflower and simmer gently for 5 mins to partially cook the it. Drain.
(3) Mix the semolina and gram flour in a bowl and toss the cauliflower in it while it is still warm to give a light coating. Remove the cauliflower to a large plate or baking tray.
NB: this light coating of the flour will help the batter stick
(4) Add the eggs, milk, salt, coriander and cumin to the bowl containing the remaining semolina and flour. Whisk well to give a thickish batter. At this point you can heat the oil to 180°C.
(5) Add the floured cauliflower to the batter and stir gently to coat the florets.
(6) Remove carefully and let some of the excess drip back into the batter bowl. Deep fry in oil for about 5 minutes or until golden brown.
(7) Use a slotted spoon to remove the cauliflower to kitchen towel and squeeze over lime juice, a pinch of salt and a scattering of the chopped coriander.
(8) Serve with the aioli.
