(adopted from recipe found here.)
This is probably the best way to eat cauliflower. These were delicious even when microwaved the next day. We had them with a simple romaine lettuce and spinach salad. I had to change some ingredients simply because I didn’t have them and/or I couldn’t find them at the store. They still turned out really well.
- 1/2 head cauliflower, chopped into small florets
- 1 cup garbanzo (chickpea) flour
- 1 tsp caraway seeds, crushed
- 1/2 white onion, finely chopped
- 2 green onions, finely chopped
- 1/2 cup cilantro leaves, chopped
- 1 jalapeno, chopped
- 1 tbsp ginger, finely chopped
- 2 tbsp (or more) curry powder
- 1 tsp salt
- 1 tsp (or more) turmeric
- a pinch of baking powder
- warm water
- oil for frying – not olive oil!
- Chop up all your ingredients.
- Mix all the dry ingredients in a medium to large bowl, then add onions, ginger, jalapeno and cilantro.
- Slowly add warm water to the mixture until you achieve a slightly thick batter – think “pancakes.”
- Add your cauliflower to the mixture and stir until the florets are all well coated.
- In a deep pan, heat up oil.
- Set up a plate nearby with some paper towel to drain the oil off of the pakoras.
- Once you see the oil shimmering, do a test cauliflower.
- When ready, fry the cauliflowers until they look crispy brown.
- Serve with a chutney – we didn’t have any, so a sweet mango salsa made for an excellent substitute.