Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Safflower | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- Chick Pea Flour 11 oz
- Safflower Oil 2 tsp
- Red Pepper Flakes 1 tsp
- Black Pepper, ground 1 tsp
- Cumin Powder 1/2 tsp
- Curry Powder 1/2 tsp
- White Sugar 2 tbsp
- Kosher Salt 2 tsp
- Cayenne Pepper, ground 1/4 tsp
- Water 10 fl oz
- Simplot IQF Cauliflower 32 oz
- =
Directions
Place all ingredients for the batter in a mixing bowl and whisk thoroughly to remove any lumps. Batter should be smooth and pancake like. Cover the bowl and let rest for 30 minutes in a warm place. For each order, dip 4 oz. of the Simplot Cauliflower into the batter. Allow the excess batter to drain from the cauliflower and place ina a preheated 375°F fryer. Fry for 7 to 10 minutes or until golden brown color is achieved. Serving Suggestion: Serve with Mango Chutney or Yogurt Cucumber Sauce.