Lemon pepper fried cauliflower
In an extract from ‘Bubala: Middle Eastern-inspired Vegetarian Recipes to Share’ Marc Summers teaches us how to make this moreish vegan dish – brilliant as a side or starter
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Patricia Niven
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For this recipe, you’ll need to steam and flour the cauliflower at least 2 hours ahead – ideally the day before. Keep the florets covered in the fridge for as long as possible, to really maximise the crispiness.
The spice blend here makes this dish. Full of zingy black lime and dried lemon, the coating will leave you wanting more. You can toss all sorts of fried vegetables in it and they are sure to be banging!
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