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"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Fried spiced cauliflower


You'll need

1 tsp cumin seeds ½ tsp coriander seeds 4 black peppercorns 1 tsp hot smoked paprika For shallow-frying: vegetable oil 1 cauliflower (about 1.1kg), broken into 3cm florets

Method

  • 01
  • Dry-roast whole spices until fragrant (30 seconds-1 minute), coarsely grind in a mortar and pestle, stir through paprika and set aside.
  • 02
  • 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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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White Rabbit Dark Ale.

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