Chefs Binge · Indian · Serves 4 servings

Fried Cauliflower Bites with Tikka Masala Dip

Cauliflower florets in a flour, egg and breadcrumb coat, deep fried at 170°C until nicely browned, served with a tikka masala dip of tomato, shallot, garlic, ginger and spices.

Prep

25 min

Cook

30 min

Total

55 min

Serves

4 servings

Per serving

547 kcal

Ingredients

For the Bites

1 Large Cauliflower - cut into small florets

50 g Plain Flour

50 g Cornflour - half and half with the flour

1/2 tsp Salt - for the flour mix

1/4 tsp Black Pepper - for the flour mix

2 Large Eggs - beaten

120 g Fine Breadcrumbs - panko works too

500 ml Vegetable Oil - for frying, about three fingers deep

For the Tikka Masala Dip

1 tbsp Butter

1 Banana Shallot - finely chopped

2 Garlic Cloves - finely chopped

1 tsp Fresh Ginger - grated

1/2 tsp Ground Turmeric

1/2 tsp Ground Coriander

1/2 tsp Garam Masala

1/2 tsp Mild Chilli Powder

400 g Tinned Chopped Tomatoes - 1 tin

2 tsp Caster Sugar

1/2 tsp Salt - for the dip

2 1/2 tbsp Natural Yoghurt - stirred in at the end

Fresh Coriander - chopped, to finish

Equipment

Large Pot · Kitchen Thermometer · Slotted Spoon · Wire Rack · Small Saucepan · Stick Blender

Method

Cut the Florets. Cut the cauliflower into small, even florets and pat them dry with a clean tea towel.

Set Up the Coating. Mix the flour, cornflour, salt and pepper in a wide bowl. Beat the eggs in a second bowl and put the breadcrumbs in a third.

Coat the Florets. Roll each floret in the flour mix and shake off the excess, dip it in the egg, then press it into the breadcrumbs until covered. Lay them on a tray in one layer.

Start the Dip. Melt the butter in a small saucepan and soften the shallot, garlic and ginger for a few minutes without browning. Add the turmeric, coriander, garam masala and chilli and stir for a minute.

Simmer and Blend. Add the tomatoes, sugar and salt and simmer gently for about 15 minutes until thick. Blend smooth, take off the heat, stir in the yoghurt and finish with chopped coriander.

Heat the Oil. Pour the oil into a deep pot, about three fingers deep, and heat it to 170°C. Keep a thermometer in it and hold it there.

Fry in Batches. Fry a few florets at a time until nicely browned, about 2 to 3 minutes. Lift out with a slotted spoon and drain on a wire rack. Let the oil come back to 170°C before the next batch.

Serve. Serve straight away, while the coating is at its crispest, with the dip alongside.

Chef’s notes

Pat the florets dry before coating. Wet florets turn the flour pasty and the coating slides off in the oil.
Fine breadcrumbs are what I used. Panko works the same way and gives a rougher, crunchier coat.
Keep the oil at 170°C. Let it come back up between batches, because a crowded pan drops the temperature.
The dip can be made ahead and gently warmed, or served cold.
The nutrition counts the whole coating and an estimate of the frying oil that the bites soak up, so it runs high.

Per serving Calories 547 kcal · Protein 14.1 g · Carbs 62.6 g · Fat 28.3 g · Saturates 5 g · Fibre 8.8 g · Sugar 12.1 g · Sodium 1052 mg

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