Fried cauliflower with mint and tamarind dipping sauce from Plenty More (page 212) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.200 in the US edition.

  • Schooffiecooks on March 27, 2026

    Didn't want to fry the cauliflower, so I made the crispy mix first, mixed it with the cauliflower and sunflower oil, and put it in the oven. Great combination with the mind and tamarind dip!

  • Lsblackburn1 on February 07, 2023

    Delicious side dish for lamb, especially because the sauce was excellent on both. I fried in safflower oil since it was cheaper and that seemed fine.

  • Ganga108 on March 02, 2022

    This is a life-altering Cauliflower recipe for you, from Ottolenghi. This is REALLY GOOD, and you won’t believe it is vegetarian. Fool your friends! In this recipe, cauliflower is deep fried in a spicy batter and breadcrumbs, then it is dipped in a sauce made from herbs and tamarind. We used an egg-free chickpea flour batter, as usual.

  • lorloff on September 06, 2020

    This fried cauliflower dish was a 10.5 on a scale of 10 absolutely fantastic. Getting the flour to stick to the cauliflower before adding the egg and the panko was tricky and hard to do. But the dish was absolutely worth the tremendous effort. Next time we will increase the spices slightly in the seasoned panko and will substitute falafel mix for the flour. The sauce was for us the only weakness in the recipe. Eat the fried cauliflower by itself or with a tahini lemon sauce. This was delicious and worth the effort. We are thinking about trying the seasoned breading on chicken and other breaded things it was great.

  • Rutabaga on October 10, 2018

    The breadcrumb coating on this cauliflower is nicely flavored even though I accidentally forgot to add the garlic and intentionally left out the pepper flakes (to keep in mild enough for the kids), and the florets turned out nicely cooked and not at all greasy. I had to add extra olive oil to make the dip come together, but it was nicely tangy and herby, and also very good when mixed into plain white rice.

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