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Spicy Indo-Chinese cauliflower

Spicy, deep-fried battered cauliflower with garlicky vegetables, brown rice and Greek yoghurt.
Servings: 6


perfect brown rice

  • 250g/1 ½ cups brown basmati rice
  • drizzle oil
  • 1 tso flaky sea salt
  • 25 g cold butter

deep-fried battered cauliflower

  • 1 large head cauliflower
  • 1 litre frying oil
  • 5 heaped tbsp chickpea flour
  • 5 heaped tbsp plain flour
  • 5 heaped tbsp cornflour
  • 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder

spicy Indo-Chinese vegetables

  • 2 red onions
  • 2 red peppers
  • 1-2 tbsp oil (I used cold-pressed rapeseed)
  • 4 cloves garlic crushed
  • thumb ginger finely grated (no need to peel)
  • 4 hot green chillies finely chopped
  • 4 tbsp soy sauce (or to taste – this will be seasoning the cauliflower as well)
  • 4 tbsp ed chilli sauce (like sriracha)
  • 2 tbsp vinegar (I used raw apple cider)
  • 2 tsp unrefined sugar
  • lots freshly ground black pepper
  • 2-3 spring onions cut into thin rounds

to garnish

  • 500 g Greek yoghurt (substitute with coconut yoghurt for vegan)
  • fresh coriander, roughly chopped (including stalks)


for the rice

  • Preheat the oven to 200℃. Pour the rice into a large baking dish and add 550ml boiling water. Drizzle over the oil and sprinkle over the salt. Wrap tightly in tin foil and bake in the oven for 1 hour.
  • Remove from the oven, uncover and fluff with a fork. Cut the butter into small cubes and dot over. Stir the butter through, cover with a clean tea towel and rest for 5-10 minutes.

for the cauliflower

  • While the rice is cooking, prepare the cauliflower. Bring a large pan of water to the boil. Cut the cauliflower into small, neat florets (I like to think of this as a challenge rather than a chore) and cook for 3 minutes, until just tender, but still firm.
  • Add the flours and spices to a large bowl and whisk in enough water to make a batter the consistency of double cream. The thicker the batter, the softer it will be after frying, so bear that in mind if you want to adjust the consistency.
  • Bring a large pan of oil to 180℃ (careful! hot oil should be treated with the greatest of respect). Drain any excess batter off each floret and add carefully to the hot oil. Don't crowd the pan – you'll have to work in about 3 batches. Fry for a few minutes, until crispy and lightly browned, then drain on kitchen paper and keep warm in a low oven.

for the vegetables

  • Trim the vegetables and cut into large squares (5-6cm), set aside. Heat a large, heavy pan until hot and add the oil. Add the garlic, ginger and chillies and fry for a few minutes, stirring frequently, until fragrant. Add the onions and peppers, stir well to combine everything and cook for 4-5 minutes. Add the rest of the seasonings and a few tbsp water and stir everything well to combine.
  • When the cauliflower is ready, toss with the spicy vegetables. Sprinkle over the spring onions and serve.

to garnish

  • Pile rice and spicy cauliflower, dollop on the creamy, cooling Greek yoghurt and sprinkle with fresh herbs.