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The Australian Women's Weekly Food

Issue 39

Our vibrant vegie accompaniments will help make your mains shine.

A FRIED CAULIFLOWER

PREP + COOK TIME 15 MINUTES SERVES 4

Whisk 2 eggs, ½ cup self-raising flour and ½ cup water in a medium shallow bowl until smooth; season to taste. Heat enough vegetable oil to come halfway up a wok over high heat (oil is ready when a cube of bread crisps quickly without absorbing any oil). Dip 900g cauliflower florets into batter; drain off excess. Deep-fry cauliflower, in batches, for 3 minutes or until browned lightly and tender. Drain on paper towel. Reheat oil between batches. Combine 2 tablespoons very finely chopped coriander and 1 cup Greek-style yoghurt in a small bowl; season to taste. Serve cauliflower with coriander yoghurt.

B CAULIFLOWER GRATIN

PREP + COOK TIME 30 MINUTES SERVES 6

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