600g/11⁄4 lb cauliflower, cut into bite-size florets
50g/2oz chickpea flour
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
pinch of cayenne pepper
50ml/2fl oz water
1 egg plus 1 egg yolk, lightly beaten vegetable oil for deep-frying
Cut the cauliflower into bite-size florets. Set aside.
Sift the flour and spices into a bowl, then stir in the
1⁄2teaspoon salt and make a well in the centre.
Combine 50ml/2fl oz water with the beaten egg, and gradually
pour into the well, whisking to make a smooth batter.
Cover and leave to rest for 30 minutes.
Fill a deep heavy pan a third full with oil, and heat until a cube of bread browns in 15 seconds.
Holding the florets by the stem, dip into the batter.
Deep-fry in batches for 3–4 minutes until golden.
Remove with a slotted spoon, and drain on kitchen paper.