Ingredients

Method

For the cauliflower dippers:
• 1 2⁄3 cups buttermilk
• 2 t ground cumin
• 1 t ground cinnamon
• ½ t turmeric
• sea salt and freshly ground black pepper, to taste
• 1 cauliflower head, broken into florets
• 200 g flour
• oil, for deep-frying
• 100 g mixed olives, for serving
• 50 g capers, for serving
For the cauliflower dip:
• 1 head cauliflower
• 1 t tahini
• 1 lemon, zested and juiced
• 1 T olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the dippers, mix the buttermilk, spices and salt to taste. Add the cauliflower and marinate for 1 hour.

2. Mix the flour and salt. Drain the cauliflower, then dust in the flour. Shake off any excess flour, then deepfry until golden.

3. To make the cauliflower dip, steam the cauliflower until cooked through. Blend with the tahini, lemon juice and zest, olive oil and seasoning until smooth. Add more tahini or lemon to taste if necessary. Serve with the dippers.

Find more dip recipes here.

Photographs: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen