• Fried cauliflower florets with herb salsa

    Serves: 6
    Cooking Time: 25 mins


    • SALSA
    • 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.