Fried cauliflower with onion, currants and pine nuts

You'll need

  Cauliflower 1 (about 1kg) cauliflower, cut into large florets 2 tbsp olive oil 1 onion, coarsely chopped 1 tbsp currants ½ tsp ground allspice for deep-frying vegetable oil for dusting plain flour 1 tbsp pine nuts, pan fried in olive oil until golden


  • 01
  • Bring a large saucepan of salted water to the boil over high heat. Add cauliflower and cook for 6 minutes or until just tender. Drain, refresh under cold water, drain, and pat dry.
  • 02
  • Heat olive oil in a large frying pan, add onion and cook over low heat for 10 minutes or until caramelised. Add currants, allspice, season to taste with sea salt and set aside.
  • 03
  • Heat vegetable oil in a large, deep saucepan or deep-fryer to 180C. Dust cauliflower in flour, shaking off excess, deep-fry for 3 minutes or until dark brown, then drain on an absorbent paper-lined plate. Combine cauliflower and onion mixture in a large bowl, season to taste with sea salt and freshly ground white pepper and serve scattered with pine nuts.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Jun 2007

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