300g cauliflower, cut into small florets
100g (2/3 cup) self-raising flour
1 tsp chilli powder
125ml (1/2 cup) iced water
Peanut oil, to deep fry
Curly endive, to serve
Blue cheese dressing
100g blue cheese, crumbled
60ml (1/4 cup) milk
1 tbsp olive oil
1 tbsp white wine vinegar
To make the blue cheese dressing, process the cheese, milk, oil and vinegar in a small food processor until smooth. Transfer to a jug. Season with pepper. Cover. Set aside to allow the flavours to develop.
Cook cauliflower in a saucepan of boiling water for 5 minutes or until just tender. Drain well.
Whisk together the flour and chilli in a bowl. Make a well in the centre. Whisk in the egg and water. Add cauliflower. Toss to coat.
Pour enough peanut oil into a wok or large saucepan to come one-third of the way up the side. Heat oil to 160C. When the oil is ready, a cube of bread will turn golden in 30-35 seconds. Use tongs, shaking off excess batter, to transfer pieces of cauliflower to the oil. Cook, in batches, for 3 minutes or until golden. Use a slotted spoon to transfer pieces to a tray lined with paper towel.
Arrange endive on plates. Top with the fried cauliflower and drizzle with the blue cheese dressing.
Recipe from Taste