Cauliflower leaves are as delicious as florets, and here is a glorious way to eat them. In the crispiest batter, with two out-of-this-world sauces. Addictive.
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Serves
4
For The Cauliflower
Cauliflower
Plain Flour
Cornflour
Cumin Seed
Baking Powder
Sparkling Water
Chive
Salt
Vegetable Oil
For The Blue Cheese Sauce
Sour Cream
Mayonnaise
Blue Cheese
For The Buffalo Sauce
Butter
Hot Sauce
Honey
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content.
Serves
4
For The Cauliflower
Cauliflower
Plain Flour
Cornflour
Cumin Seed
Baking Powder
Sparkling Water
Chive
Salt
Vegetable Oil
For The Blue Cheese Sauce
Sour Cream
Mayonnaise
Blue Cheese
For The Buffalo Sauce
Butter
Hot Sauce
Honey
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Cut the leaves off your cauliflower, saving the head for another occasion.
Step 2.
Make your blue cheese sauce. Pop your sour cream and mayonnaise into a bowl and crumble in your blue cheese. Give it a good whisk until you have a smooth sauce. Set aside.
Step 3.
Make your buffalo sauce. Melt your butter in a small saucepan. Once melted, add your hot sauce and honey. Whisk until you have a smooth, vibrant sauce that has thickened slightly. Keep it warm.
Step 4.
Get your oil heating up – fill a large saucepan a third of the way with vegetable oil and gently bring it up to 180°C/354°F.
Step 5.
Pour your flour, cornflour, cumin seeds, 1 tsp of salt and baking powder into a bowl and stir to combine. Add your cold water and whisk briefly to form a batter – it doesn't need to be totally smooth.
Step 6.
Dip your cauliflower leaves one at a time into your batter, then carefully place them into the hot oil. Fry for 3 mins or so until crisp and golden. Drain on a plate lined with kitchen towel and repeat with your remaining leaves.
Step 7.
Place your crispy cauliflower leaves onto a plate along with a bowl of blue cheese sauce. Drizzle with buffalo sauce and sprinkle with chopped chives, then serve.
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