Fab finger food
Put this finger-lickin’ fried cauliflower on high repeat as a crowd-pleasing starter or finger food.
12⁄ large cauliflower 225g (11 ⁄ 2 cups) self-raising flour 1 tbs ground paprika 2 tsp ground white pepper 2 tsp garlic powder 12⁄ tsp cayenne pepper 2 tsp dried oregano 250ml (1 cup) buttermilk 3 eggs Vegetable oil, to deep-fry 125g ( 12⁄ cup) whole-egg mayonnaise 2 tsp sriracha chilli sauce Lemon cheeks, to serve
1 Trim the cauliflower and cut into large florets (you should have about 400g cauliflower). Sift the flour, paprika, pepper, garlic powder, cayenne and a large pinch of salt onto a large plate. Stir in the oregano. Pour buttermilk into a shallow dish and whisk the eggs in a separate shallow dish. 2 Working in batches, place the cauliflower in the buttermilk and turn to coat well. Add to the flour mixture and toss to coat. Shake off excess. Add to the egg and turn to coat well, draining excess before returning to the flour mixture. Turn to coat well. Transfer to a plate. 3 Pour enough oil into a large saucepan to come halfway up the side and heat over medium-high heat. Working in batches of about 4-5 pieces (don’t overcrowd the pan), deep-fry the cauliflower for 2 minutes or until golden. Use a slotted spoon to transfer to a tray lined with paper towel to drain. 4 Place the mayonnaise and chilli sauce in a small bowl and mix to combine. Transfer the cauliflower to a serving dish. Season with salt. Serve with the mayonnaise mixture and lemon cheeks.