Another Fried Cauliflower

• a medium cauliflower
• sunflower or peanut oil for deep-frying
• garbanzo bean flour 3 tablespoons
• paprika half a teaspoon
• parsley leaves a generous handful
• mint 6 bushy sprigs
• basil leaves a handful
• garlic 2 cloves, crushed
• Dijon mustard a tablespoon
• capers 2 tablespoons, rinsed
• olive oil 6 tablespoons
• lemon juice 2 tablespoons

1. Break the cauliflower into florets.
2. Boil in deep, salted water for a couple of minutes, then drain thoroughly.
3. To make the sauce, chop the herbs quite finely, but not so small they look like tea leaves, then stir in the garlic, mustard, and capers.
4. Pour in the olive oil slowly, beating with a fork.
5. Stir in the lemon juice and season with sea salt and black pepper.
6. Be generous with the seasoning, tasting as you go.
7. The sauce should be bright tasting and piquant.
8. Get the oil hot in a deep pan.
9. Toss the cauliflower with the garbanzo bean flour, a little salt and pepper, and the paprika.
10. When the cauliflower is coated, fry in the hot oil until crispa matter of three or four minutes or so.
11. Drain on paper towels before serving with the sauce.

cauliflower, sunflower, garbanzo bean flour, paprika, parsley, mint, basil, garlic, capers, olive oil, lemon juice

Taken from www.epicurious.com/recipes/food/views/another-fried-cauliflower-381523 (may not work)