Deep-Fried Szechuan Cauliflower

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

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