Fab fin­ger food

Put this fin­ger-lickin’ fried cau­li­flower on high re­peat as a crowd-pleas­ing starter or fin­ger food.

taste.com.au - - CONTENTS - serves 4 (as a starter) | prep 20 mins | cook­ing 10 mins

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.

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