Lebanese deep-fried cauliflower with lemon, mint and garlic dressing
(from Elyce123’s recipe box)
Source: delicious. May 2004
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Ingredients
- 1 large or 2 small garlic cloves, chopped
- 30g mint leaves
- juice of 1 lemon
- 150ml extra-virgin olive oil
- 1 cauliflower, broken into small florets
- sunflower or vegetable oil, for deep-frying
Directions
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To make the dressing, put the garlic, mint, lemon juice and salt and pepper in a blender. Set the blades whirling and trickle in the olive oil. Taste and adjust seasoning.
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Cook the cauliflower in boling, salted water for about 5 minutes, until almost cooked but slightly al dente. Drain well, then pat dry on a clean tea towel or kitchen paper.
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In a deep saucepan, heat some sunflower oil for deep-frying to 180˚C. To test that it has reached the right temperature, lower a piece of cauliflower into the oil – it should sizzle and bubble merrily. Fry the cauliflower in several small batches until golden brown – just a matter of a minute or two. Lift out and drain on kitchen paper. Season with salt and serve with the dressing.