Fried Cauliflower Bites with Pineapple Curry Sauce

Prep Time:
15 mins.
Cook Time:
10 mins.
12 (7x12)

Saucemaker Indian Madras

All the exotic flavours of true Indian cuisine are captured here. Toasted garam masala, blended with imported cumin from India and traditional spices join ground ginger, peppers, fresh onions and garlic in a rich tomato base. Authentic and irresistible.


6 cups (1.5 L) all-purpose flour, divided (900 g)

2 tbsp (30 mL) curry powder (30 g)

1 tbsp (15 mL) salt, divided (15 g)

4 tsp (20 mL) baking powder (12 g)

5 cups (1.25 L) sparkling water, cold

84 cauliflower florets (2 kg)

Pineapple Curry Sauce:

3 cups (750 mL)  E.D.SMITH® Saucemaker Indian Madras Sauce

1 1/2 cups (375 mL) chopped pineapple (300 g)

3/4 cup (175 mL) mayonnaise

3/4 cup (175 mL) pineapple juice


Whisk 2 cups (500 mL) flour with curry powder and 1 tsp (5 mL) salt. Set aside. Whisk remaining flour with baking powder and 1 tsp (5 mL) salt. Whisk in sparkling water.

Dredge cauliflower in curry-flour and dip in batter. Deep fry in batches, at 375˚F (190˚C), for 3 to 5 minutes or until golden brown and tender. Transfer to baking sheet fitted with rack. Season with remaining salt.

Pineapple Curry Sauce: Stir the Indian Madras Sauce with the pineapple, mayonnaise and pineapple juice. Set aside.

1 order: Drop 7 cauliflower bites in hot oil for 1 minute. Serve with 1/2 cup (125 mL) Pineapple Curry Sauce for dipping.

Cook’s Note: Try a mixture of mushrooms, sweet potatoes and zucchini.