Ingredients

1 Head Cauliflower, cut small into florets

Batter

1 cup Cornflour

1 cup Vegan Non Dairy Milk

3 tbs Vinegar

1 tsp Sea Salt

1 tsp Baking Powder

500ml Vegetable Oil, for frying

Sauce

1 cup Orange Juice

1 tbs Tomato Puree

1/4 cup Sriracha
1 tbs Soy Sauce

2 tbs Maple Syrup

1 tsp Garlic Powder

Salad

1 Avocado, sliced

Mixed Lettuce Leaves

Toasted Cashew Nuts

Sesame Seeds

Radish, sliced

Edamame, shelled

5 Spring Onions, sliced fine 

Method

  1. Add all the sauce ingredients to a small saucepan and mix well. Place the pan over a low heat for 6 minutes to reduce down & thicken up.

    Pre heat your frying oil in a large saucepan, making sure the oil fills no more than half way high. 

    Whisk together the batter ingredients until smooth.

    Check the oil is hot by dipping a wooden spoon in, if bubbles form around the wood then your oil is ready. 

    Individually dip cauliflower florets into the batter then carefully place them into the oil, fry a few at a time, cooking for around 2-3 minutes or until golden.

    Once fried, place them onto a plate lined with kitchen paper to drain away any excess oil.

    Toss the fried cauliflower in the thickened glaze, then serve with your salad.

Stay in the loop! Subscribe to my newsletter.