Cauli chips with pomegranate and yogurt

Method

1. Put half the plain flour in a medium bowl and season well with salt and pepper. Put the rest of the plain flour in another bowl and mix well with the cornflour, baking powder and baharat spice blend. Spoon 200g of the yogurt into a third bowl.
2. In a deep heavy-based saucepan, heat 8cm oil to 180°C on the digital thermometer. Heat the oven to 160°C/140°C fan/gas 3.
3. Working in 3 batches, coat the cauliflower florets in the plain flour, then coat in the yogurt, shaking off any excess, and dip into the cornflour mixture to coat evenly – again shake off any excess. Using a large slotted spoon or frying basket, lower the first batch of coated cauliflower chips into the hot oil (be careful as the oil may spit). Fry for 2-4 minutes or until the outside looks crisp and golden. Put the cooked cauliflower on a baking tray and keep warm in the oven. Repeat with the remaining 2 batches of cauliflower florets.
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4. Spoon half the remaining 150g yogurt onto a serving plate and top with the warm crispy cauliflower. Mix the remaining yogurt with the lemon juice, chopped herbs and seasoning, then drizzle over the cauliflower. Top with a drizzle of pomegranate molasses, the pomegranate seeds and the remaining chopped herbs.