Tweed Real Food
1 cup of rice bran oil (if you have a favourite alternative oil for shallow frying rice bran is not essential)
1 head of Cauliflower, broken into bite-size pieces
1 cup plain flour
1 tsp baking powder
1/2 cup milk
1/2 cup water
Lemon or lime wedges to serve
1 cup of greek yogurt
Juice of half a lime
Mix flour, baking powder and Durban Earth Curry Rub.
Add milk and water slowly, then beat until batter is smooth.
Cover flay fry pan in 1 - 1.5cm of oil, heat over medium-high heat. To test heat, drip a droplet of batter into oil, it is hot enough when it sizzles.
Dip and coat Cauliflower pieces into spiced batter, allow excess to drip off.
Fry until golden brown, turning occasionally and place on double layer of paper towel to drain excess oil.
Combine yogurt sauce ingredients and set aside.
Serve with lemon or lime wedges and dipping sauce.
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