CRISPY, GLAZED, AND BANG ON TREND
INGREDIENTS
Chefs’ Selections frozen cauliflower florets
To make the Batter:
Chefs’ Selections fish batter mix
Chefs’ Selections cracked black pepper
To make the Sauce:
3 tbsp Chefs’ Selections Premium Collection tomato ketchup
3 tbsp Chefs’ Selections sweet chilli sauce
2 tbsp soy sauce 1 tbsp Chefs’ Selections white wine vinegar
150ml of water
METHOD
1. Preheat the fryer to 180°C.
2. Defrost the cauliflower florets.
3. Prepare the batter by mixing 500g of batter mix with 600ml of water until smooth.
4. Hold each cauliflower floret by the stem, dip it into the batter, and lower it slowly into the fryer one at a time.
5. Fry the cauliflower to order, then transfer to a metal bowl. Add approximately 2 tbsp of sauce per 8–10 pieces of cauliflower and toss to coat.
6. Place in a serving bowl, sprinkle with chopped coriander, and serve immediately.
