Karaage cauliflower (with plenty of garlic)

This is a new favourite. It doesn’t take too long, and it’s crispy, kinda rich, and implausibly moreish for what was once thought of as a deeply dull vegetable.

Cauliflower karaageFor years, the British have cooked cauliflower like it was the one vegetable they’d singled out as an example to the others. All flavour and structure boiled away, it was presented like a warning, lest anything else should get ideas above its station – say, providing vitamins, or tasting of something beyond anemically coloured water.

Lately, we’ve at least realised it doesn’t have to be that way. You can have fun with cauliflower, and one of the fun things you can do is to fry it crispy with just so much garlic.

Karaage is familiar to many as “Japanese fried chicken”, but it absolutely doesn’t have to be poultry, or even meat. I think the crux of it is a simple marinade before frying, and a light flour coating rather than dunking in batter. It’s a great appetiser or bar snack, and the idea to do it with cauliflower is shamelessly pinched from one of Cambridge’s street food vendors, the excellent Guerilla Kitchen.

Eat it there if you catch it on their rotation, but if not, well, you have to try this one.

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