Peanut butter aioli might sound a bit strange, but trust us that it's the perfect accompaniment to these crisp and spicy cauliflower bites. A vegetarian banger.
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Serves
4
Cauliflower
Gluten Free Bread
Eggs
Milk
Cornflour
Smoked Paprika
Thyme
Garlic
Peanut Butter
Mayonnaise
Vegetable Oil
Serves
4
Cauliflower
Gluten Free Bread
Eggs
Milk
Cornflour
Smoked Paprika
Thyme
Garlic
Peanut Butter
Mayonnaise
Vegetable Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Blitz up the gluten-free bread, eggs, milk, smoked paprika and thyme together to form a chunky batter. Add a large pinch of salt.
Step 2.
Pour your cornflour into a separate bowl.
Step 3.
Cut the cauliflower into florets then dredge them in the cornflour.
Step 4.
Meanwhile, heat up a litre of sunflower oil in a heavy-based saucepan until it reads 180°C on a cooking thermometer. If you haven't got a cooking thermometer to hand, one way to know whether your oil is at the right temperature is by dropping a small piece of bread into the oil. If that bread turns golden brown after about 30 seconds, it should be good to go.
Step 5.
Dip the cauliflower florets in the batter until they're evenly coated and drop gently into hot oil and fry for 6 mins until golden brown.
Step 6.
Drain on paper towels.
Step 7.
Grate the garlic in a bowl and pour over 2 tbsp of hot frying oil so the garlic sizzles and cooks
Step 8.
Add in the mayo, a pinch of salt, and your peanut butter. Whisk together until creamy.
Step 9.
Plate up the cauliflower and serve with a big dollop of the aioli for dipping.
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