SPICY CAULIFLOWER BITES WITH LIME SALT

These cauliflower florets coated in Mexican spices and panko crumbs are perfect paired with chipotle mayo and a cold beer!

1 cup plain flour 1 cup milk 1/2 teaspoon dried oregano

1 teaspoon each smoked paprika and ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon each garlic powder and chilli flakes

1/4 teaspoon cracked black pepper

1/2 teaspoon salt

31/2 cups panko crumbs

450 grams cauliflower, cut into florets

1/4 cup olive oil

TO SERVE

1/2 cup mayonnaise

3 tablespoons chipotle hot sauce

zest of 1 lime 2 tablespoons flaky sea salt

EQUIPMENT: Line a baking tray with baking paper.

Preheat the oven to 200°C regular bake.

In a large bowl, beat together the flour, milk, herbs, spices and seasoning. Place the panko crumbs in a separate large bowl.

Drop a handful of cauliflower florets into the batter and stir to coat. Using tongs, remove the florets, letting any excess batter drip off, then toss through the panko crumbs. Place on the prepared tray and drizzle over the olive oil.

Bake the cauliflower florets for 30 minutes, or until golden and crunchy. Turn them halfway through cooking.

TO SERVE: In a small bowl, combine the mayonnaise and chipotle sauce. In another small bowl, mix together the zest and salt.

Toss the cauliflower bites through the lime salt and serve with the chipotle mayonnaise. SERVES 6 AS A STARTER/NIBBLES