Nacho-crusted Cauli

Cut the cauliflower into bite-sized florets. Don’t discard the stalks or the core of the cauliflower, cut these into bite-sized pieces that can also be crumbed.

Whisk the self-raising flour, salt, pepper, smoked paprika and sparkling water together in a mixing bowl. Add the cauliflower florets to the batter and toss to coat well.

Add the nacho chip crumbs to a shallow dish; roll individual battered cauliflower florets in the crumbs until evenly coated.

Heat the oil in a deep-sided saucepan over medium heat. When the oil is at temperature (180 ºC), deep fry a few florets at a time, turning occasionally, to cook evenly. Once cooked, remove with a slotted spoon; drain any excess oil using kitchen towels. Season with salt.

Honey Chilli Sauce

Add the honey and sambal olek to a small saucepan. Allow to simmer for 5 minutes and then remove from the heat. Let it cool almost completely, then add the chopped coriander and mix through. Stir in the mayonnaise until well combined. Garnish the nacho-crumbed cauli bites with chopped chives and serve with honey-chilli mayo on the side.