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!
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!
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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