Cavolfiore in pastella (Cauliflower Bites) ★★★★★1 review

Serves 4-6 Starters | Prep time: 20 mins + 1-2 hours proving | Cooking time: 15 mins

INGREDIENTS

• 1 large cauliflower, cut into florets
• 1 tsp instant dried yeast
• large dash of sugar
• 250g/8.8oz plain flour
• salt
• sunflower oil, for deep frying
• to serve: salt and lemon wedges

METHOD

1. Simmer the cauliflower florets in water for about 3 minutes or until al dente. Drain well and pat dry.
2. In a bowl, dissolve the yeast and sugar in 60 ml (2 fl oz) of warm water. Let it sit for a few minutes until it bubbles.
3. In a large bowl, add the flour and a large pinch of salt. Gradually stir through about 300 ml (10.1 fl oz) of water and then the yeast to form a wet batter. Cover and rest in a draught-free place for about 1-2 hours, or until doubled in size.
4. Dip each cauliflower floret into the batter, ensuring it’s well-coated.
5. Heat the oil in a saucepan to about 170°C/338°F. Carefully lower the battered cauliflower florets into the hot oil and fry for around 4 minutes, or until they turn golden brown. Drain well on absorbent paper.
6. Sprinkle with salt and serve hot with lemon wedges on the side.