Fried cauliflower with chickpeas, pickled green chillies and spices
A side dish with a difference, featuring flavours inspired by my travels in north-west China.
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Cooking tools:
- Spice grinder
- Mortar and pestle
- Wok
- Saucepan
- Heavy-based pan
- Stove
- Colander
- Slotted spoon
- Mixing bowl
- Serving bowl
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Airtight container
Ingredients
- 2 cups (400g) dried chickpeas
- 1 medium-sized cauliflower, cut into florets (about 500g florets)
- ¼ cup (125ml) olive oil, for frying
- 1 bunch coriander, leaves only
- juice of 1 lemon
- ⅓ cup (80ml) extra virgin olive oil
- ½ tsp Sichuan pepper and salt ()
- 1 tsp salt flakes
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