Boiled cauliflower was a staple in my house as a kid. If you've only ever had cauliflower cooked like that,then try it baked or fried – it'll blow your mind.
2 tsp salt
¼ tsp smoked paprika
¼ tsp curry powder
½ tsp chilli powder
1 litre canola oil,for frying
1 head cauliflower,cut into florets
2 tsp finely shredded curly parsley
black pepper,to serve
lemon wedges,to serve
Combine the salt,paprika,curry powder and chilli powder and stir to combine. Heat the oil in a wok or large pan to about 180°C.
Add half the cauliflower florets and fry until lightly browned,about 3 minutes. Drain and repeat for the remaining florets. While the cauliflower is still hot,sprinkle generously with the salt-and-spice mix,reserving any unused mix for a future batch. Scatter with parsley,grind over some black pepper and serve with lemon wedges.
Try Adam Liaw'slamb and labne trenchers.
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