Dealing with some lingering autumn heat can put a damper on the desire for spicy foods, but whether served before the meal as a nibble or as part of a larger assortment of noteworthy noshes, these popper-style lightly fried cauliflower florets will sideline your practicality and dazzle your tastebuds.
What you need:
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon baking soda
1/8 teaspoon baking powder
2/3 cup water, plus more as needed
1/4 cup canola oil, for frying
3 cups cauliflower florets, steamed
Plain vegan yogurt
Mint or tamarind chutney
What you do:
1. In a medium bowl, combine flour, salt, cayenne, cumin, coriander, baking soda, and baking powder. Stir in water to make a thin batter.
2. In a skillet over medium-high heat, warm oil. Dip individual florets in batter, add to skillet, and fry until crisp on both sides, turning once. Repeat until all florets are cooked.
3. Arrange florets on a plate and drizzle with yogurt. Sprinkle with chaat masala, top with a spoonful of chutney, and serve immediately.
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