Transform cauliflower florets by frying them in a light and herby batter.
Serves: 1 plate
Combine the flour and starch, then beat in the water using a folding motion to incorporate as much air as possible for a light and crisp batter.
Add the cauliflower to the batter and fry for 4 mins at a heat of 170°C until golden.
Remove and drain the excess oil, then toss in the parsley and cheese. Serve immediately.