Bravado Bang Bang Cauliflower


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.


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


  • 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