Serves 4-6 | Prep Time 10 minutes | Cook Time 5 minutes | Total Time 15 minutes
Peanut oil, for frying
2 teaspoons freshly chopped ginger
2 cloves garlic, finely chopped
1 tablespoon curry or turmeric powder
1 teaspoon cumin
½ teaspoon ground coriander
⅔ cup all-purpose flour
⅔ cup cornstarch
Kosher salt and freshly ground black pepper
1 small head cauliflower, cut into florets
1 cup plain yogurt
2 teaspoons freshly squeezed lemon juice
¼ cup fresh cilantro leaves
In a Dutch oven or heavy-bottomed pot, heat the enough oil for deep frying over medium-high heat until oil reaches 360ºF.
In a large mixing bowl, whisk together the ginger, garlic, curry powder, cumin, coriander, flour, cornstarch, 1 cup water, salt, and pepper. Soak the cauliflower in the milk to fully coat. Let stand for 5 minutes.
In the meantime, process the yogurt, lemon juice, and cilantro in a food processor; season with salt and pepper. Transfer to a serving platter.
Fry the cauliflower pieces, working in batches until crisp and golden brown, about 4 minutes total. Remove from oil using a spider or slotted spoon and transfer to a wire rack set over a baking tray lined with paper towel. Season lightly with salt. Serve cauliflower pieces with yogurt sauce.
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