Make this delicious veggie dish from Vancouver’s newest plant-based restaurant
Cauliflower, in all its beautiful permutations, is definitely having an extended moment. One of the most popular dishes at Nightshade, Vancouver’s newest plant-based restaurant, is the cauliflower pakora.
The new Yaletown restaurant explores the boundaries of vegan cuisine, focusing on farm-to-table ingredients with a global twist. Drawing on the popular South Asian fried snack, chef Chanthy Yen has created a delicious cauliflower side dish that’s easy enough to make at home—and it’s also gluten-free.
- 1 cauliflower head, cut into florets and include the stem
- 1 red onion, sliced
- 1 bell pepper, sliced
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tbsp salt
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp cumin seed, whole
- Fried or baked chickpeas, for garnish
- 2 cups chana flour
- 1 tbsp paprika
- 1 tbsp garam masala
- 1 tbsp cumin seed, whole
- Water, as needed
- Place all the cauliflower ingredients in a large bowl. Massage until the vegetables are well-coated. Set aside for 10 minutes so that the vegetables become soft and release liquid.
- Mix the batter ingredients, adding water gradually until a thick paste is formed.
- Preheat your oil to approximately 350 to 375 degrees.
- Coat the vegetable pieces with the batter.
- Fry pieces until they’re light golden brown (about 3 minutes).
- Serve with chutney or yogurt, and top with fried or baked chickpeas, if desired.