This Cauliflower fry is made crispy by adding some flours and I wanted to try making this since it doesn't involve any deep-frying. My mom made this a few times while she was visiting us but as luck would have it, I was not supposed to eat it then since I was on a special 'post-partum diet' in which cauliflower was a no-no. All I got was one small floret - to taste and that only increased my yearning because it was really good.
Cauliflower - half of a big one, separated into florets
Besan - 1/4 cup
Rice Flour - 3 tbsp
Cornflour - 1 tbsp
Chilli powder - 2 tsp
Turmeric - 1/4 tsp
Salt - to taste
Oil - 1 to 2 tbsp
1. In a microwave safe bowl, put the cauliflower florets, some salt, turmeric, a few tbsp of water, cover and cook for about 5 minutes (or until par-boiled)
2. Carefully remove the florets (without the water) and toss with the besan, rice flour, cornflour, chilli powder and salt. Let rest for about 20 to 30 mins.
3. Heat the oil in a wide skillet on medium, add the cauliflower pieces, toss gently (I find that a silicone spatula works best) until the cauliflower is coated with oil, as evenly as possible. Let cook, uncovered, until roasted and crispy, tossing gently every once in a while.
p.s. You could add some breadcrumbs if you wish to increase the crispiness but I haven't tried that so far.