Fried cauliflower with chickpea aioli recipe

To make chickpea aïoli, process chickpeas, egg yolk, lemon juice, mustard and garlic in a food processor to a purée. Combine the oils and, with the motor running, gradually add the oils drop by drop at first, then in a thin, steady stream until thick and emulsified. Season with salt and pepper. Refrigerate until needed or for up to 1 week in an airtight container. Makes about 1 cup.

Line 2 oven trays with paper towel. Fill a deep-fryer one-third full with oil and heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in batches, cook cauliflower, turning for 3 minutes or until golden brown. Drain on lined trays. Cook sage leaves in the hot oil for 10 seconds or until crisp, then drain on lined trays.

Serve fried cauliflower and sage with chickpea aïoli and lemon wedges.

Photography by Alan Benson. Styling by Charlotte Bell.