Fried cauliflower with chickpea aioli

Ingredients

• 1 large cauliflower, cut into florets
• 1 bunch sage, leaves picked
• lemon wedges, to serve
• vegetable oil, to deep-fry

Chickpea aïoli

• 125 g canned chickpeas, rinsed, drained
• 1 egg yolk
• 2 tsp lemon juice or white wine vinegar
• 1 tsp Dijon mustard
• 4 roasted garlic cloves or 2 fresh garlic cloves
• 60 ml (¼ cup) extra virgin olive oil
• 60 ml (¼ cup) olive oil

Instructions

To make chickpea aïoli, process chickpeas, egg yolk, lemon juice, mustard and garlic in a food processor to a purée. Combine the oils and, with the motor running, gradually add the oils drop by drop at first, then in a thin, steady stream until thick and emulsified. Season with salt and pepper. Refrigerate until needed or for up to 1 week in an airtight container. Makes about 1 cup.

Line 2 oven trays with paper towel. Fill a deep-fryer one-third full with oil and heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, cook cauliflower, turning for 3 minutes or until golden brown. Drain on lined trays. Cook sage leaves in the hot oil for 10 seconds or until crisp, then drain on lined trays.

Serve fried cauliflower and sage with chickpea aïoli and lemon wedges.

Photography by Alan Benson.

As seen in Feast magazine, Sept 2011, Issue 1. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.