Buttermilk fried cauliflower

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“This must-try plant-based dip is silky, creamy, and delicious mopped up with crispy buttermilk fried cauliflower dippers. It also makes a fantastic accompaniment to pork belly on your Christmas table.” - Hannah Lewry

Ingredients

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

Cooking Instructions

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