(Serves 2)
One 500-gram packet of frozen cauliflower.
Add the frozen cauliflower to a steamer, or, if you don’t have one, use a pot of water with a sieve on top and a lid. Turn the heat beneath the pot to medium to high.
While the cauliflower is cooking, prepare the batter. Use a mixing bowl and add four tablespoons of wholemeal flour and one cup of water.
Use a teaspoon of Italian herbs. Also, add pepper and salt (if you have a grinder) for whole peppercorns and whole salt; turn the grinder anticlockwise 6 times for each added taste. Add a tablespoon of turmeric for the colour of the batter.
Whisk these ingredients together until well combined, then set them aside until the cauliflower has cooled.
Insert the cooled cauliflower into the batter without smashing it into smaller pieces. I usually put 4 pieces into the batter at a time, gently turning them over to ensure even coverage, then place them in a non-stick fry pan.
Pour the extra-virgin olive oil into the pan, then place the cauliflower in the batter to cook until the batter turns golden brown.
Enjoy!
Julie Eden