serves
4
prep
20 minutes
cook
10 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Mid
level
Ingredients
- 1 cauliflower, florets cut off
- 1 broccoli, florets cut off
- 400 ml water
- 100 g rice flour
- 200 g plain flour
- 1 tsp old bay
- 1 tsp baking powder
- Pinch salt
- 1 L vegetable oil, to fry
Sauce
- 100 ml hot sauce
- 100 g cold margarine
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
To serve
- 1 tbsp chopped chives
- Cucumber sticks
- Vegan sour cream
Instructions
- Place half of the plain flour in a large bowl, add water and whisk; it should be a thin consistency.
- Mix together the remaining plain flour and rice flour, old bay, baking powder and a pinch of salt.
- Dip the broccoli and cauliflower pieces in the wet mixture then coat with the dry mix. Place on a rack to rest.
- Heat oil to 180°C. Fry the broccoli and cauliflower in batches for about 5 minutes or until crisp and brown.
- Add all ingredients for the sauce to a cold pan. Turn the heat up to medium-high and stir so that the margarine emulsifies in the hot sauce. Once the butter melts, remove it from the heat. Toss the fried cauliflower and broccoli through it all.
- Garnish with chopped chives. Serve with sour cream, chives and cucumbers.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
