1 medium cauliflower, cut into florets
Salt and pepper, to season
1 cup self-raising flour
¾ cup ice cold water
olive oil for deep-fat frying
1 fennel bulb, finely sliced
4 cups baby rocket leaves
¾ cup mayonnaise
2 tbsp shaved Parmesan
juice of 2 large lemons
- Steam or boil cauliflower until just tender, then let cool. Season with salt and pepper. In a bowl, whisk self-raising flour with ice-cold water.
- In a small saucepan, heat enough olive oil to come halfway up the sides over medium heat until hot. Working in batches, dip cauliflower in batter and fry for 2-3 min or until golden brown. Drain on paper towel and keep warm.
- Toss fennel with baby rocket leaves. Divide salad between plates and top with fritters. Drizzle with parmesan dressing (see below).
- Whisk together all ingredients in a bowl. Season to taste.