Cauliflower Sandwich

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This colourful sandwich combines crispy cauliflower with beetroot raita for a delightfully balanced lunchtime bite.
This recipe makes 1 sandwich.

½ cauliflower, cut into florets
cauliflower leaves
oil of choice
5-6 tbsp gram flour
¼ chilli powder
¼ tsp turmeric
¼ tsp carom seeds
½ beetroot, grated
4 tbsp yoghurt
pinch of ground cumin
sourdough slices
spinach leaves
chilli oil

– Place the gram flour, ¼ tsp salt, chilli powder, turmeric, and carom seeds in a large bowl. Add a little water at a time while you mix and stop when you form a smooth batter.

– Add the cauliflower florets to the batter and thoroughly coat them.

– Heat 1 cup of oil in a deep frying pan. Add the cauliflower and cook until lightly golden.

– Transfer to a kitchen roll-lined plate to remove any excess oil.

– Coat the cauliflower leaves in the batter and add to the hot oil. Cook until golden and crispy.

– Gently smash each floret and then fry them again until dark golden and crispy.

– Mix the yoghurt, beetroot, a pinch of salt and ground cumin in a small bowl.

– Heat 1 tbsp oil in a shallow frying pan. Toast both sides of your sourdough until golden and crispy.

– Spread a layer of the beetroot raita onto one slice. Add some spinach leaves, a few florets, and 1 cauliflower leaf.

– Top with the other slice and enjoy!

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