Beer Battered Cauliflower Wrap With Caper & Lemon Mayo, Baby Spinach & Pickled Onion. Cauliflower is such a great ingredient and especially useful if you are trying to cut back on meat.. I hated it as a child, but I will admit roasting it has totally converted me.
Back to the cauliflower, it is a star ingredient in my eyes. It is bulky and starchy enough to make you feel fuller for longer, it’s great in curries as a replacement for meat. You can make rice from it, pizza bases the list goes on!
In this recipe, it is delicious in its own right. It would also work as a canape or finger food option served with the dipping sauce below.
Enjoy, Chef Kathleen
Just to Note:
Makes 6 wraps
• 180g plain flour
• 1 tsp baking powder
• 1 tsp salt
• 1 tsp smoked paprika
• 340ml beer
• 2 large heads of cauliflower (chopped into florets)
• 200g plain flour seasoned with salt and pepper
• tortilla wrap
• washed baby spinach
• 1 cup of mayonnaise (I used Hellmann’s)
• 1 tbsp lemon juice
• 3 tbsp capers drained and chopped
• 2 tbsp parsley chopped
• salt and pepper to taste
• 6 red onions – sliced
• 125g sugar
• 110ml cider vinegar
• 2 tsp salt
Weigh out the sugar, salt and cider vinegar in a small container. Peel and slice the red onion as thinly as you can. Mix with the liquid. Place in the fridge, this keeps for one week and can be used within 1 hour of making.
Whisk together the flour, salt, baking powder and paprika. Pour in the beer and mix until just combined.
Coat the cauliflower first in the seasoned flour, then in the batter.
Heat a large pot of oil to approximately 170 degrees Celsius, fry the cauliflower until golden brown and crisp.
Remove from the oil and drain.
Combine all the ingredients for the dipping sauce.
Take the tortilla wrap, spread some of the dipping sauce, pop in some washed
baby spinach, 3 to 5 pieces of the battered cauliflower and some of the pickled onion. Toast
the wrap, finally, serve with a bowl of the lemon & caper dip.