Beer-battered cauliflower with a spicy tomato and paprika sauce – Food & Home Magazine
This beer-batter recipe can be used for battered fish as well – add a teaspoon of dried dill to the mixture for extra flavour.
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Ingredients
- <h3>Sauce</h3>
- 10ml (2 tsp) olive or avocado oil
- 1 red onion, chopped
- 5ml (1 tsp) garlic, peeled and crushed
- 15ml (1 tbsp) paprika
- 5ml (1 tsp) dried chilli flakes
- 125ml (½ cup) red wine
- 1 x 400g tin tomatoes
- 5ml (1 tsp) sugar
- 2,5ml (½ tsp) fine salt
- 1,25ml (¼ tsp) ground pepper
- handful fresh flat-leaf parsley leaves, washed
- 10 fresh basil leaves, washed
- 15ml (1 tbsp) sour cream
- <h3>Cauliflower</h3>
- 600g cauliflower florets, washed
- oil, for deep-frying
- 225g cake flour
- 2 large eggs, beaten
- 250ml (1 cup) craft beer
- salt, to taste
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