Recipe by Courtney Roulston from Farm to Fork
Recipe: Cauliflower `Ribs` With Herb Cashew Cream
Serves: 4 as a snack
Prep Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
- 12 large outer cauliflower stems & leaves
- 1 cup chickpea flour
- Sea salt to taste
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 3/4 cup ice-cold soda water
- 1 lemon to serve
Herb Cashew Cream:
- 3/4 cup raw cashews, soaked in 3/4 cup boiling water for 15 minutes
- 2 tablespoons apple cider vinegar
- 1 cup mint leaves
- 1 cup coriander leaves
- 1 long green chilli
- 1 tablespoon maple syrup
Method:
- Place the cauliflower stems into a steamer basket over a RACO pot of boiling water and steam for 5 minutes, or until just tender. Remove and place on a clean tea towel to cool and dry.
- Place all the herb cashew cream ingredients into the jug of a stick blender, season and blitz until smooth and creamy, adding a little water of needed.
- Heat a RACO pot of oil to 170 degrees. Place the chickpea flour into a large bowl and mix in a pinch of salt, turmeric and cumin. Make a well in the centre and slowly pour in the soda water, whisking constantly until you have a smooth batter the consistency of thickened cream.
- Dip the cauliflower stems into the chickpea batter and gently lower into the oil. Fry for 2-3 minutes, or until golden and crisp. Drain on kitchen paper to remove any excess oil and season with sea salt flakes. Place the green cashew cream into a serving bowl and place onto a serving platter with the fried cauliflower stems and lemon wedges.