Cauliflower pakoras recipe
 Easy vegan cauliflower pakoras in a creamy coconut soup spiced with fresh turmeric. oil for deep-frying 225g/8oz chickpea flour pinch salt1 tsp ground cumin 1 tsp fennel seeds 1 tsp finely chopped red chilli 1 medium-sized cauliflower (approx 450g/1lb) broken into florets and roughly chopped 350ml/12fl oz almond milk 10g/1/3oz piece fresh turmeric2 x 400ml tins coconut milk50ml/2fl oz vegetable stock oil for deep-frying 225g/8oz chickpea flour pinch salt 1 tsp ground cumin 1 tsp fennel seeds 1 tsp finely chopped red chilli 1 medium-sized cauliflower (approx 450g/1lb) broken into florets and roughly chopped 350ml/12fl oz almond milk 10g/1/3oz piece fresh turmeric 2 x 400ml tins coconut milk 50ml/2fl oz vegetable stock dash chilli oil dash coriander oil 1 red chilli, finely sliced2 tbsp roughly chopped coriander dash chilli oil dash coriander oil 1 red chilli, finely sliced 2 tbsp roughly chopped coriander Method Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse.When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture).Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface. To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse. Mix together the flour, salt, cumin, fennel seeds, chilli, cauliflower and almond milk in a bowl. Set aside for 15 minutes to allow the flavours to infuse. When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture). When the oil is hot, carefully lower tablespoons of the batter mixture in batches into the oil and fry for 5–6 minutes, or until the pakoras are crisp and golden-brown and the vegetables have cooked through. (You should get 12 pakoras from the mixture). Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface. Put the coconut milk and stock into a large pan and grate in the turmeric. Heat gently until small bubbles start to appear on the surface. To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately. To serve, ladle the coconut milk into four serving bowls and drop three pakoras into each. Drizzle with the chilli and coriander oils, top with the chilli and coriander and serve immediately.