Deep-Fried Szechuan Cauliflower

Preparation info

  • Serves

    4

    as a side
    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Fast, easy and delicious, this is best appreciated immediately – while it’s almost too hot to eat.

Ingredients

  • 15 g Szechuan peppercorns
  • 2 heaped tbsp plain flour
  • 1

Method

Lightly toast the peppercorns in a dry pan until they start to smell fragrant – a couple of minutes. Roughly crush them in a pestle and mortar, or bash them in a tea towel with a rolling pin, but avoid reducing them to a powder.

Mix the flour and peppercorns with a few good pinches of sea salt in a large plastic bag.

Steam or boil the cauliflower florets for around 4 minutes, un