- 1 rsp cumin seeds
- ½ tsp coriander seeds
- 4 black peppercorns
- 1 tsp hot smoked paprika
- Dry-roast whole spices until fragrant (30 seconds-1 minute), coarsely grind in a mortar and pestle, stir through paprika and set aside.
- Heat oil 3cm deep in a deep-sided frying pan over medium-high heat until shimmering. Fry cauliflower in batches, turning occasionally until golden (3-5 minutes).
- Remove with a slotted spoon, drain briefly on absorbent paper, transfer to a large bowl, toss through spice mixture, season to taste and serve hot.
This recipe is from the September 2010 issue of Australian Gourmet Traveller. Original recipe here.
Drink Suggestion White Rabbit Dark Ale.