Fried cauliflower florets with herb salsa

July 1, 2011 (Last Updated: January 11, 2019)

Fried cauliflower florets with herb salsa

Serves: 6
Cooking Time: 25 mins


  • 125ml (½ cup) fresh flat-leaf parsley
  • 125ml (½ cup) fresh mint
  • 125ml (½ cup) fresh basil
  • 200ml olive/avocado oil
  • juice of 2 lemons
  • 30ml (2 tbsp) honey
  • 30ml (2 tbsp) Dijon mustard
  • 2 small heads firm cauliflower
  • 45ml (3 tbsp) cake flour
  • 5ml (1 tsp) smoked paprika
  • salt and freshly ground black pepper, to taste
  • sunflower oil, for frying



For the salsa, blend all the ingredients in a food processor (or with a hand blender) until finely chopped and mixed. Refrigerate until needed.


Bring a pan of water to the boil.Separate the cauliflower into small florets and boil for 5 minutes. Remove and drain well.


Mix the flour with the paprika and season well.


Heat the oil in a saucepan. When hot, dip each cauliflower floret in the flour and then deep-fry in batches until golden. Remove and drain on paper towel. Serve immediately, with vthe salsa.


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