Spanish crisp cauliflower

I was staying with [Moro co-founder] Jake Hodges at his mum's house in Spain and going through her old cookery books. In one was the idea of blanching then frying cauliflower. If you can't find gram (chickpea) flour, use plain white – though it won't have quite the same nutty flavour.

1 cauliflower, broken into small florets
2tbsp gram flour
1tsp paprika
Sunflower oil for deep frying
1tbsp capers, soaked in cold water for 20 minutes, then squeezed dry and chopped
1 dessertspoon good-quality red-wine vinegar
1tbsp chopped parsley
Sea salt and freshly ground black pepper

Cook the cauliflower florets in boiling salted water for a few minutes, until just tender. Drain well and, while still hot, mix in a bowl with the flour, paprika and some salt and pepper until well-coated.

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Heat the sunflower oil to 190C/375F/gas mark 5 in a deep-fat fryer or a deep, heavy-based saucepan. Fry the cauliflower florets in batches until crisp and golden, then remove from the oil and drain on kitchen paper.

Sprinkle with vinegar, chopped capers and parsley and serve. It goes well served with some grilled fish – but we also serve with lamb and pork or just as a snack, on its own.