By Wand Agency
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1/2 cauliflower, broken into small florets
2 tablespoons gram flour - available from Indian shops and large supermarkets
1 teaspoon paprika
sunflower oil for deep-frying
1 dessertspoon red wine vinegar
1 tablespoon capers, rinsed and chopped
1 tablespoon chopped parsley
salt & pepper
Great snack or tasty starter.
Cook cauliflower in pan of salted boiling water for a few minutes until tender.
Drain well and put into a bowl with flour, paprika, salt and pepper while still hot.
Mix around with fingers till all the cauliflower is coated.
Heat sunflower oil to 190C; drop florets in in bunches and fry till crisp and golden.
Take out and drain on kitchen paper. Sprinkle with vinegar, parsley and chopped capers.