From our birthday party – Cauliflower Pakora with Cilantro Mint dip

Cauliflower pakoras with cilantro dipping sauce

Cauliflower pakoras with cilantro dipping sauce

This was one of the hits of the party and people have been texting and emailing all morning asking for the recipe.  It is a great make-ahead appetizer or side dish and will convert any Cauliphobes.  A great way of getting kids to munch their way through a pile of veg too.  This would be a great side with a curry.  Or come to think of it, it would be yummy wrapped in a wholewheat pitta with some mango chutney and a little feta or shredded chicken.

Cauliflower Panko Pakoras with Cilantro Mint Dipping Sauce

1/2 cup flour

1 1/2 cups panko (Japanese bread crumbs), divided

1/2 teaspoon garam masala

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon ground turmeric

1/4 teaspoon ground cayenne

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh lemon juice

3/4 cup club soda (soda water)

2 large egg whites

1 large head of cauliflower, cut into bite-size pieces

To Make the cauliflower

  1. Preheat oven to 475°.
  2. In a large bowl, whisk together flour, 1/2 cup panko, the garam masala, baking soda, salt, and remaining spices. Whisk in lemon juice and club soda. Set aside.
  3. In a small bowl, use a clean whisk to beat egg whites until foamy.
  4. Whisk whites into flour mixture. Using your hands or a spatula, add cauliflower and combine until all florets are coated.
  5. Place remaining panko in a medium bowl. Lift florets, 1 at a time, out of batter and toss to coat with panko.
  6. Place florets on a large nonstick baking sheet coated with oil or parchment paper. Bake until browned and crispy, about 20 minutes.
  7. While cauliflower bakes, make Cilantro Mint Dipping Sauce.

Dip ingredients

1 small serrano chile (about 1 inch)

2 cups cilantro (coriander) leaves

½ cup large fresh mint leaves

2 tablespoons vegetable oil

1 ½ tablespoon fresh lemon juice

1 teaspoon honey

1/2 teaspoon salt

To Make

  1. In a food processor or blender, pulse chile, cilantro, and mint until reduced in volume by half.
  2. Add 2 tbsp. water, the oil, lemon juice, honey and salt. Whirl until smooth, adding 1 more tbsp. water if needed.
  3. Taste and adjust with more lemon juice, honey or salt as needed.  You might even need to add more cilantro or mint depending on your preference.

One thought on “From our birthday party – Cauliflower Pakora with Cilantro Mint dip

  1. Pingback: Some ideas for Christmas and holiday party food | yousaytomatocooking's blog

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