Ingredients

enough for 2 as a principal dish

　　a medium cauliflower

　　sunflower or peanut oil for deep-frying

　　garbanzo bean flour – 3 tablespoons

　　paprika – half a teaspoon

　　

For the Salsa Verde

parsley leaves – a generous handful

　　mint – 6 bushy sprigs

　　basil leaves – a handful

　　garlic – 2 cloves, crushed

　　Dijon mustard – a tablespoon

　　capers – 2 tablespoons, rinsed

　　olive oil – 6 tablespoons

　　lemon juice – 2 tablespoons

　　

Step 1

Break the cauliflower into florets. Boil in deep, salted water for a couple of minutes, then drain thoroughly.

　　

Step 2

To make the sauce, chop the herbs quite finely, but not so small they look like tea leaves, then stir in the garlic, mustard, and capers. Pour in the olive oil slowly, beating with a fork. Stir in the lemon juice and season with sea salt and black pepper. Be generous with the seasoning, tasting as you go. The sauce should be bright tasting and piquant.

　　

Step 3

Get the oil hot in a deep pan. Toss the cauliflower with the garbanzo bean flour, a little salt and pepper, and the paprika. When the cauliflower is coated, fry in the hot oil until crisp—a matter of three or four minutes or so. Drain on paper towels before serving with the sauce.

　　Tender