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

[shortcode]
[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]
[/shortcode]