These golden nuggets of spicy fried cauliflower are delicious dipped in cooling tzatziki.
- Combine flour, cumin, ground coriander, chilli and turmeric in a bowl. Make a well in the centre. Add the egg yolk. Gradually whisk in the water until a smooth batter forms. Cover and place in the fridge for 30 minutes to rest.
- Meanwhile, cook the cauliflower in a saucepan of boiling water for 3 minutes or until tender. Drain.
- Add oil to a large, deep saucepan or wok to reach a depth of 8cm. Heat to 170°C over high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Add cauliflower to the batter and stir to coat. Add half the cauliflower to the oil. Cook for 3 minutes or until crisp and golden. Use a slotted spoon to transfer the cauliflower to a plate lined with paper towel. Repeat with remaining cauliflower, reheating the oil between batches.
- Place the cauliflower in a serving bowl. Top with fresh coriander and season with salt. Serve with tzatziki.
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