Today I wanted to make snacks to have with a drink this evening, but thought it would be fun to go a little fancier than the usual crisps and dips…
Something fried is always fun to eat with a beer, but the richness can be a bit much, so here I’ve pickled my vegetables first! The light herby sharpness goes beautifully with the crunchy coating, I’ve used rice flour for this, which works very well. It can also be done a little in advance as it stays lovely and crunchy for a while!
The simple herb sauce is a welcome change from ketchup…
I also made some pretty amazing potato wedges, I’ll post the recipe for them tomorrow!
for the pickled cauliflower
285g cauliflower, cut into small florets
zest of half a small lemon
1 tsp dried oregano
1/4 tsp caraway seed
1/4 tsp celery seed
150 ml water
4 tbsp white wine vinegar
for the dredge and frying
about 10 tbsp rice flour
a pinch of salt
oil for deep frying (I used about 500 ml in my mini electric deep fryer)
for the herb sauce
10 g parsley
10 g basil
the cauliflower pickling liquid, with the lemon zest and spices (it should be around 6 tbsp)
Put all the pickle ingredients into a saucepan, cover and bring to the boil. Turn the heat down and simmer for 4 minutes shaking the pan once or twice.
Turn the heat off, and leave the cauliflower to cool in the pickling liquid (still covered).
Heat the oil in a heavy saucepan or deep fryer, to 160 degrees c.
Mix the salt and rice flour together in a shallow dish and press each piece of cauliflower into it coating well. The pickling liquid will help the rice flour to stick.
Transfer the cauliflower to the hot oil, and fry for 3 minutes, until golden brown. Do this in batches if necessary.
Drain the cauliflower on kitchen towel.
To make the sauce, simply whizz the ingredients together in a small blender or processor, I use an attachment from my hand blender.
Serve a little of the sauce drizzled over the cauliflower, and the rest for dipping.