Ingredients

The following ingredients have 4 Servings
  • • 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

Instruction

  • <p>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.</p> <p>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.</p> <p><b>Try Adam Liaw's <a href="https://www.goodfood.com.au/recipes/lamb-and-labne-trenchers-20180731-h13dnd">lamb and labne trenchers.&nbsp;</a></b></p>