Not just for the vegans among us, this recipe can be easily adapted to suit all tastes. This dish makes a great street food snack straight from the box, or can be served as a starter or side in restaurants.
With a prep time of 20 minutes and cooking time of 15 minutes, its easy, quick and delicious.
For the cauliflower 'KFC'
1 head of cauliflower florets, blanched al dente, refreshed, drained dry
1 teaspoon salt
2 teaspoon dried thyme
2 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
Mix all the dry ingredients together and place in a bowl. Lower into the hot oil at 180 degrees.
Whisk together the fry glue with the water and then whisk in the jus base and marmite.
Dip the cauliflower florets into the fry glue, shake off any excess then roll in the flour mix. Leave to stand for 30 seconds then roll again ideally with a pair of tongs, lift from the flour, tap off the excess and lower into the hot oil
For the garlic and sriracha mayo
Mix the water, vinegar and lemon juice with the guar gum with a hand blender.
Add the natur emul and blend until thick and creamy, then add the oil slowly as for mayonnaise.
When all the oil is in, whisk in the sriracha and garlic, taste before seasoning with salt and pepper.
Not just for vegans!