• A spicy veggie delight, these cauliflower pakoras are perfect as a side dish or even added to salads for some crunch. 

    Cauliflower pakoras


    • 150g (1¼ cups) cake flour
    • 10ml (2 tsp) ground cumin
    • 10ml (2 tsp) ground coriander
    • 2,5ml (½ tsp) dried chilli flakes
    • 5ml (1 tsp) ground turmeric
    • 1 large egg
    • 250ml (1 cup) water
    • sea salt and freshly ground black pepper, to taste
    • 300g cauliflower, trimmed, cut into florets
    • vegetable oil, for frying
    • fresh mint leaves, to serve
    • fresh lime wedges, to serve
    • cream cheese dip, to serve



    Combine the cake flour, spices, egg and water in a large bowl and mix well. Season, cover with plastic wrap and refrigerate for 30 minutes.


    Cook the cauliflower in salted boiling water until tender but still retaining a bite, about 4 – 5 minutes. Drain and set aside.


    Remove the batter from the fridge and coat the cauliflower in the mixture.


    Heat the oil in a large saucepan and fry batches of the cauliflower until golden. Remove with a slotted spoon and drain on paper towel.


    Season the cauliflower with plenty of sea salt flakes and serve with fresh mint, lime wedges and a creamy dip.