cauliflower leaf pakoras
Being desperately frugal at the moment like so many people these days, I was eyeing up the leaves I'd removed from a head of cauliflower the other evening. I saved them in a bag in the fridge, then googled to see if they were edible...not only are they perfectly fine, there were plenty of ideas for preparing them. I found a recipe for 'cauliflower leaf fritters' and ran with the idea.
I used the tried-and-true onion bhaji recipe off of my bag of gram flour for the batter. In a large bowl, I mixed 2 cups of gram flour, 1 tsp. of cumin seeds, 1/4 cup of chopped fresh coriander, 1 tsp. of salt, and 1/4 tsp. of baking soda. I added water until I had a thick batter, then mixed in a head's worth of coarsely chopped cauliflower leaves. I dropped large spoonfuls into hot oil and fried golden brown.
The cauliflower came out perfectly cooked inside, and there was a wonderful flavour of cumin. I made a raita with creme fraiche, finely diced cucumber and more fresh coriander, and served the pakoras along with a chicken tikka masala and rice.
I used the tried-and-true onion bhaji recipe off of my bag of gram flour for the batter. In a large bowl, I mixed 2 cups of gram flour, 1 tsp. of cumin seeds, 1/4 cup of chopped fresh coriander, 1 tsp. of salt, and 1/4 tsp. of baking soda. I added water until I had a thick batter, then mixed in a head's worth of coarsely chopped cauliflower leaves. I dropped large spoonfuls into hot oil and fried golden brown.
The cauliflower came out perfectly cooked inside, and there was a wonderful flavour of cumin. I made a raita with creme fraiche, finely diced cucumber and more fresh coriander, and served the pakoras along with a chicken tikka masala and rice.