Ingredients

Method

• 1 medium head cauliflower
• 1 t sea salt
• 200 g matzah meal
• 1 T dried oregano
• 1 T lemon zest
• 1 T finely minced fresh garlic
• 2–3 anchovies (optional)
• sea salt and freshly ground black pepper, to taste
• 2 large free-range eggs
• 1 1/2 T lemon juice
• olive oil, for frying
• lemon wedges, for serving

Method

Ingredients

1. Break the cauliflower into small florets. Place in a large bowl and sprinkle with the salt. Pour over boiling water, completely covering the cauliflower. Cover the bowl and allow to stand for 5–8 minutes. Once the florets are fork tender, drain well. Do not allow them to get soft and mushy.

2. In a bowl mix the matzah meal, oregano, lemon zest, garlic, anchovies (if using) and plenty of salt and pepper. Beat the eggs well with the lemon juice.

3. Dip each floret into the beaten egg, allowing any excess to drip back into the bowl. Cover the cauliflower in the matzah mixture and pat firmly to ensure the crumbs do not fall off when frying.  Place them on a rack and allow to stand for 15 minutes to set the coating.

4. Heat 2 cm oil in a heavy-based pan over a medium-high heat. Add the florets in batches and fry until golden brown all over. Drain on kitchen paper. Season generously and serve with lemon wedges.

Find more cauliflower recipes here 

Videographer: Romy Wilson
Photographer: Shavan Rahim
Food Assistant: Bianca Jones