Baharat spiced crispy cauliflower (Vegan)

Baharat, Arabic for spice is a heady blend of middle eastern spices adding fragrance, depth and incredible flavour to pretty much anything!

These little saffron scented cauliflower florets are gently poached in saffron, coated in a mixture of gram flour and Baharat then deep fried in sunflower oil for an incredible fragrant crisp crust. One is just never enough!




Ingredients

1 whole cauliflower broken into florets

1 vegan stock cube

Good pinch saffron

3 tbsp gram flour

2 heaped tsp Baharat spice blend

½ tsp salt

Sunflower oil for frying.

If you can’t get hold of a pre mixed Baharat spice mix here’s how….

2 tbsp paprika

1 tbsp cumin seeds

1 tbsp black peppercorns

1 tsp ground coriander

1/2 tsp ground cloves

1/2 tsp cardamom seeds

1 tsp ground cinnamon

½ tsp ground nutmeg

Put all whole spices in a dry frying pan and lightly toast until you smell their fragrance releasing. Tip into a pestle, grind to a powder with mortar, add ground spices, mix well.

Store in a jar labelled with cook make bake special Baharat mix!

Method

Place cauli florets in a saucepan with enough boiling water to cover. Add stock cube, saffron and a pinch of salt.

Cook for a few minutes, you want them still al dente.

Drain and allow to steam dry.

In a bowl add gram flour and 2 heaped tsp Baharat, and ½ tsp salt. Then mix well.

Coat florets in the dry flour mix and gently tap excess off.

Heat oil in a saucepan and lower in spiced florets, they generally take around 3 minutes. You’re looking for a lovely golden colour. Drain on kitchen paper and serve with a harissa spiced vegan yoghurt dip.

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