cauliflower wing pakoras

Serves 4


Saffron Tree TOGETHER Pakora Blend
25g plain flour
1 dessert spoon vegetable stock powder
400g cauliflower florets
100ml water (or enough to make a thick batter)
Vegetable or sunflower oil for deep frying


Mix the vegetable stock powder and flour together until well combined.

Add the cauliflower florets and coat them with the seasoned flour. 

In a separate bowl, mix the pakora blend and cold water to make a firm batter. Whisk well.

Add the cauliflower florets to the batter mix and stir gently until evenly coated, then leave to rest for 20 minutes.

Preheat the oil to 170°C. Use a thermometer if you are not using a deep fat fryer, and do not leave the pan unattended. 

Using an oiled dessert spoon, drop the cauliflower florets into the hot oil and fry for 4 minutes. Don't overcrowd the pan as this will reduce the temperature of the oil. Drain the excess oil from each cauliflower floret once it has cooked.

These are best served with a tomato, onion and fresh coriander salsa, and dressed with lemon zest and chopped chilli.

Recipe developed for Saffron Tree by D King


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Shortlisted for the Great British Food Awards 2019
Deliciously Yorkshire Taste Awards 2019