Crispy cauliflower bites with sweet chilli mayonnaise

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How to make Crispy cauliflower bites with sweet chilli mayonnaise

  • Yield : 8
  • Prep Time : 0:30
  • Cook Time : 0:30
  • Total Time : 1:00

Ingredients

  • 1 cauliflower, trimmed, cut into florets
  • 70g (1 1/2 cups) panko breadcrumbs
  • 70g (1 cup) finely grated parmesan
  • 1 teaspoon smoked paprika
  • 1 teaspoon celery salt
  • 1/4 cup finely chopped fresh continental parsley
  • 75g (1/2 cup) plain flour
  • 3 eggs
  • Vegetable oil, to deep-fry
  • 225g (3/4 cup) S&W Sweet Chilli Whole Egg Mayonnaise
  • Lime cheeks, to serve

Method

  • Step 1 Bring a large saucepan of water to the boil over high heat. Add the cauliflower and return to the boil. Simmer for 5-8 minutes or until tender. Drain and rinse under cold water. Drain well. Set aside to cool.
  • Step 2 Combine the breadcrumbs, parmesan, paprika, celery salt and parsley in a bowl. Place the flour in a separate bowl. Whisk the eggs and 80ml (⅓ cup) cold water in a third bowl. Working with 1 floret at a time, dip in flour, shaking off excess, then egg mixture and breadcrumb mixture to coat. Place on a large plate.
  • Step 3 Add enough oil to a large saucepan to come 5cm up the side. Heat over medium-high heat until it reaches 160°C on a cook’s thermometer. Deep-fry the cauliflower, in batches, turning occasionally, for 3-4 minutes or until golden. Use a slotted spoon to transfer to a tray lined with paper towel. Keep warm.
  • Step 4 Place the cauliflower on a large serving platter. Season. Serve with sweet chilli mayonnaise and lime cheeks.

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