I’ve been scrolling through endless blog posts of battered cauliflower, which attempts to pass itself off as battered chicken. It either resembles popcorn chicken or chicken wings. Having been a vegetarian for around 13 years I’m always excited to find something new to try and so this week I decided to try it out for dinner.
I warn you now, my attempt looks nothing like the ones you will have seen on other people’s blogs – I suspect this is because I shallow fried them (and not because I’m rubbish at making things look pretty). They still tasted amazing though and it’s definitely something I will be making again!
I grabbed the cauliflower and two potatoes to make wedges with the battered cauliflower. I love making wedges, it’s so easy. I keep the skins on and just chop the potatoes up, then pop them in the oven with some oil and a sprinkle of salt for around 45 minutes.
In order to make the battered cauliflower you will need:
- 1 cauliflower
- 2 tbsp vegetable oil (and extra for frying)
- 4 tsp cayenne pepper
- Sprinkle of chilli flakes
- Salt and Pepper
- 250ml milk
- 15 tbsp gluten free flour
- 1 tsp baking powder
Pre-heat your oven to gas mark 6.
To begin I chopped up the cauliflower and washed it.
I then added 2 tbsp vegetable oil, 2 tsp cayenne pepper, a sprinkle of chilli flakes and some salt and pepper. I tossed the cauliflower in the mixture and then put it in the pre-heated oven for 45 minutes.
Whilst the cauliflower is roasting mix together your milk and flour in order to make the batter.
I then add 2 tsps of cayenne pepper, 1 tsp baking power and some salt and pepper. The cayenne pepper ensured that the batter had a bit of a kick to it, however if you would prefer it didn’t have a kick then leave this out!
Once the cauliflower is roasted heat some vegetable oil in a pan. Drop some batter into the oil so you know when it is hot enough to cook the bater in.
At this point I thought all had been lost and I would have to think of something else to have for dinner – I mean just look at that mess in the pan!
I soon realised that because I was shallow frying the cauliflower the batter was all sinking to the bottom. I decided not to give up on it yet (I also didn’t want to have to cook something different) and so I kept turning the pieces to ensure that the batter cooked evenly and it coated the whole of the piece, rather than just sinking to one side. It took roughly 5 minutes for all of the pieces to cook.
It may not look as pretty as some of the other blog’s attempts but it tasted good!
Have you tried battering cauliflower?