Cauliflower bhaji – wheat and dairy free! and photos…
NO WAY did I delete 900 photos from my phone by accident! OMGosh! 😦 All those lovely recipes I’ve been creating, photos of ingredients, photos of the processes and photos of the finished foods! Some of them were saved photos – you know the ones you want to keep reminders of close to you… family moments, great friends, yummy food! 😛 🙂 But a LOT of them were new photos yet to be uploaded! 😦 So the last couple of days have been spent trying everything to retrieve them, which means not taking photos on my phone as that will override the data. Do you know how difficult that is! We have become so dependent on our phones that we forget that we used to think about taking photos. We used to buy film, put in a camera, carefully take photos, wait until the film was finished, take it to a shop, then wait patiently for several days until they were ready to be collected. WOW… if I had to develop all the photos I take! But at least they wouldn’t have been so easy to delete!!! I’m hoping (God willing) that the latest programme we’ve installed will recover most, if not all of them!
So, because of all the drama (and screaming) in my house, nothing new has been cooked up, but here is something I’ve come to love! I never really gave much thought to the ‘cauliflower’ before – having eaten it to death many many years ago… soggy and tasteless and masked by watery cheese sauces as a meagre vegetarian offering in restaurants! However, with these new ways of cooking cauliflower, it is becoming a firm favourite (overtaking broccoli) in our house! 😛 🙂 As it’s the school holidays, my young niece is staying with us and after eating her pizza, she wanted to try my food! So cauliflower bhaji into her mouth it went and her eyes went wide and before reaching for another she said? “You are the best cooker in the whole wide world” 😀 That makes it all worth it, lost photos and all! A well received recipe needs to be shared!
- 1 cauliflower (florets only)
- 100g gram flour (chickpea/besan/chana)
- 150ml cold water
- 1 tablespoon of mixed curry seeds (mustard, fennel, kalonji, cumin, fenugreek)
- A small pinch of curry powder
- Salt to taste (I use pink Himalayan)
- coconut oil for cooking
- Wash the cauliflower and cut into bitesize florets. Leave to drain.
- Put the flour in a blender with the water, curry seeds, curry powder and salt. Mix until no lumps are remaining.
- Heat the oil in a shallow pan until hot.
- Dip a piece of cauliflower in the batter until it is completely covered, then carefully place in the pan. Splash with oil then when sealed, transfer to a baking tray.
- Repeat until all of the cauliflower is finished. Any remaining batter and cauliflower crumbs can be made into a pancake – delicious!
- Bake at Gas Mark 5 for 15-20 minutes or until golden.
Serve & Store
- Serve with a dip such as sweet chili or minted yogurt
- Have as an accompaniment to a curry and rice.
- Great as a tasty starter served with shreds of cucumber.
- Gobbled up like hotcakes would be an understatement! We were blowing on these to cool them down! Yummy on their own and none left to store! However, if you keep them refrigerated for a few days you can reheat them for 5-10 minutes in the oven.
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Cauliflower Bhaji - wheat & dairy free
Serve & Store