Summer Cooking Made Simple with Kiano Moju

chickpea flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more accessible.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper is milder and more widely available.

rice flour

🥗Healthier: oat flour

💰Cheaper: cornstarch

Oat flour is gluten-free, while cornstarch helps achieve crispiness.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar fresh flavor, while dried herbs are more economical.

Cut the florets off the cauliflower and break them into 1-inch pieces. Cut the stalk into ½-inch pieces. Set aside.

With a mortar and pestle or a rolling pin, roughly crush the coriander seeds. Finely chop the chili peppers (remove the seeds for a milder flavor) and cilantro (both leaves and stems) and transfer to a mixing bowl.

Fill a medium heavy-bottom pot with 2 inches of oil, and heat over medium-high until the oil reaches 350°F (180°C). Line a plate with paper towels and place it beside the stove.

While the oil heats, to the mixing bowl with the coriander seeds, chili peppers, and cilantro, add the chickpea flour, cornstarch, garlic ginger paste, and 1 teaspoon fine sea salt. Whisk everything together and slowly pour in some water, a few tablespoons at a time, until the batter is slightly runny and has a few lumps. Be careful not to add too much water or the batter will become too runny; if this happens, add extra chickpea flour, a teaspoon at a time, until the batter thickens again.

Coat a few cauliflower pieces in the batter and shake off any excess. Fry the cauliflower pieces in the hot oil, and cook in batches to not overcrowd the pan, frequently turning the pieces until they are golden brown, 2 to 3 minutes on each side.

Remove and place on the paper towel–lined plate, and immediately season with sea salt flakes to taste. Serve warm with lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens