One of my favourite winter vegetables is cauliflower. It’s just so versatile, I’ve shared many recipes for cauliflower over the years, and several for different flavoured cauliflower bites, this is the Indian version, they are a crunchy flavour sensation.
Serve these vegan pakoras with your favourite dip or in a tortilla or pita pocket with beetroot, carrot & pear salad and vegan aioli.
Crunchy Cauliflower Pakoras
1 cauliflower head, cut into medium sized florets
1 cup chickpea flour
1 tsp turmeric
1/2 tsp cumin
1/2 tsp garam masala
1/2 tbsp crushed ginger & garlic mix (supermarkets sell this ready made)
1/2-1 tsp salt
Mix together the spices, chickpea flour, salt and ginger garlic mix in a large bowl.
Slowly pour in a little water at a time, mixing with each addition until you have a smooth batter.
Add the cauliflower and stir to coat then let sit for about 10 minutes and stir again if necessary.
Heat enough oil in a large frying pan so that it’s approximately 2cm deep, you want the oil hot but not boiling.
Add the coated cauliflower and cook turning constantly to ensure they don’t burn but are evenly cooked. Check that the cauliflower is cooked through by taking one out and cutting it open, they should be crunchy on the outside and soft on the inside.
The other alternative is to oven bake the pakoras. Place on a lined baking tray in a preheated oven at 180 for 40 minutes ensuring to turn at the halfway mark – 20 minutes.