Boiled cauliflower was a staple in my house as a kid. If you've only ever had cauliflower cooked like that, then try it baked or fried – it'll blow your mind.
• 2 tsp salt
• ¼ tsp smoked paprika
• ¼ tsp curry powder
• ½ tsp chilli powder
• 1 litre canola oil, for frying
• 1 head cauliflower, cut into florets
• 2 tsp finely shredded curly parsley
• black pepper, to serve
• lemon wedges, to serve
Combine the salt, paprika, curry powder and chilli powder and stir to combine. Heat the oil in a wok or large pan to about 180°C.
Add half the cauliflower florets and fry until lightly browned, about 3 minutes. Drain and repeat for the remaining florets. While the cauliflower is still hot, sprinkle generously with the salt-and-spice mix, reserving any unused mix for a future batch. Scatter with parsley, grind over some black pepper and serve with lemon wedges.
Try Adam Liaw's lamb and labne trenchers.