Recipes
Date posted: 04/05/2022
Ingredients
| Cauliflower trimmed | 2 |
| Gluten free batter mix | 200g |
| Sesame seeds | 10g |
| Toasted sesame oil | 20ml |
| Garlic | 25g |
| Crushed chillies | 5g |
| Red wine vinegar | 30ml |
| Tamari soy sauce (gluten free) | 200ml |
| Light soft brown sugar | 40g |
| Cornflour | 8g |
| Micro coriander | 15g |
| Spring onion | 1 piece |
| Lime | 2 pieces |
Method
- Toast sesame seeds / prepare the cauliflower.
- Pre heat the fryer 170c - Making sure it has clean oil in a Gluten Free Fryer.
- Prepare the cauliflower into small florets.
- Mix the GF batter mix as per pack instructions and add 5g of toasted sesame seeds.
- Dust the florets in a little of the dry GF batter and then into the wet mix, fry for 3-4 minutes then drain on a wire rack.
- Turn the fryer up to 180 and drop the blanched cauliflower in to crisp up.
- To make the sauce - Add sesame oil to a pan and add chopped garlic, red chilli flakes and sauté quickly.
- Then add the vinegar, Tamari, sugar and warm together until reduced slightly.
- Slurry the cornflour with 40ml water and add to the sauce.
- Finish with the remainder of the sesame seeds and the zest & juice from 1 lime.
- Tumble the cooked cauliflower through the sauce and finish with micro coriander, sliced spring onions and wedges of fresh lime.