Bravado Bang Bang Cauliflower
STEP ONE:
Half-fill a deep heavy-based saucepan with the vegetable oil and place over a medium-low heat until it reads 170C on a cooking thermometer. In a bowl combine the dry ingredients or alternatively use a premade tempura mix and add the smoked paprika. Then add the sparkling water and mix until smooth. Chop or break the cauliflower into florets.
STEP TWO:
Place the florets into the batter, one at a time, to lightly coat, shaking off any excess batter. Add to the hot oil and cook until crisp for about 5 minutes. Remove from the oil and place onto a tray lined with kitchen towel to absorb any excess oil. Grate the carrot and slice the red cabbage, red chilis, red onions and spring onions to make a slaw. Then add the bang bang cauliflower to the slaw and dip into or drizzle over Bravado Chilli Pepper Jam.
Recipe & Styling: @RobtheSnack
Photography: @ManonHouston
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[rating]Medium[/rating]
[time]30[/time]
[ingredients-list]
- Vegetable Oil x 2 litres (for frying)
- Whole Wheat Flour
- Cornflour x 3 tablespoons
- Baking Powder x 1 tablespoons
- Salt x 1/2 teaspoon
- Smoked Paprika x 1 tablespoon
- Sparkling Water x 250ml
- Bravado Chilli Pepper Jam x 2 tablespoons
- Red Cabbage
- Red Onions x 2
- Red Chillies x 2
- Carrots x 2
- Spring Onions x 2
- Limes x 2
- Coriander
[/ingredients-list]
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