Beer-Battered Cauliflower
INGREDIENTS
- 1 cauliflower, in large florets
- 120g plain flour
- 200ml cold lager
- 1 tsp baking powder
- 4 tbsp plant mayonnaise
- 2 tbsp capers, chopped
- 1 tbsp gherkins, chopped
- 1 tbsp lemon juice
- Vegetable oil for frying
NUTRITION
Per serving
360
Calories
11g
Protein
40g
Carbs
15g
Fats
METHOD
1
Make the batter
Whisk flour, baking powder, salt and cold lager into a thick batter just before frying.
2
Fry the cauliflower
Heat oil to 180C. Dip florets in batter, drain a little, then fry for four minutes per side until crisp and gold.
3
Drain
Lift onto kitchen paper and salt while hot.
4
Mix the tartar
Combine mayo, capers, gherkins and lemon juice. Serve alongside the cauliflower.
VEG.ARMY TIP
A teaspoon of turmeric in the batter gives a sun-yellow crust without changing the flavour.
