Ingredients
Method
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Cauliflower 1.2 kg
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Buttermilk 600 ml
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Sugar 10 g
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Plain flour 150 g
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Sour cream 250 g
Preparation
-
Method
- Cut cauliflower into florets and steam for 5 minutes until just tender. Cool.
- Combine buttermilk, COLMAN'S Dijon Mustard, sugar and half the KNORR Professional Mixed Chilli Puree. Reserve remaining chilli puree.
- Fold the mixture through the cauliflower. Refrigerate for about 3 hours to infuse the flavours.
- Drain cauliflower and add flour to the liquid. Whisk to a batter consistency.
- Dust the cauliflower in additional flour, dip in chilli batter then coat again in flour.
- Deep fry at 180 degree Celsius until golden. Drain.
- Combine the remaining KNORR Professional Mixed Chilli Puree and sour cream and serve as a dipping sauce with the cauliflower. Garnish with chopped coriander.