Spanish crisp cauliflower

From : http://www.theguardian.com/lifeandstyle/2013/apr/06/10-best-cauliflower-recipes

A fine Andalusian starter or side dish. If you can't find gram (chickpea) flour, you can use plain white flour – although it won't have the same nutty flavour.

Serves 4

½ cauliflower, broken into small florets
2 tbsp gram flour
1 tsp paprika
Sunflower oil for deep-frying
1 dessertspoon red wine vinegar
1 tbsp capers, soaked in cold water for 20 minutes, then squeezed dry and chopped
1 tbsp chopped parsley
Salt and black pepper

1 Cook the cauliflower florets in boiling salted water for a few minutes, until just tender.

2 Drain the cauliflower well and, while it's still hot, put it in a bowl with the flour, paprika and some salt and pepper. Mix it all together until the cauliflower is coated with flour.

3 Heat the sunflower oil to 190C 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.

4 Sprinkle with the vinegar, chopped capers and parsley, and serve.