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Crunchy Nacho Cauliflower Bites
Crushed nacho chips give bite-sized pieces of cauliflower the ultimate satisfying crunch! Fried ‘til golden and served with a sweet-spicy honey and hot sauce mayo dip.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
Ingredients
Nacho-crusted Cauli
1 large head of cauliflower
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
2 tsp (10 ml) smoked paprika
¾ C (180 ml) sparkling water
200 g nacho chips, pulsed in a blender to a chunky crumb consistency
1.5l sunflower oil for frying
sea salt
Honey Chilli Sauce
½ C (125 ml) honey
2 Tbsp (30 ml) chopped fresh coriander
juice and zest of 1 lime
¼ C (60 ml) Kewpie mayonnaise
To Serve
1 lime, quartered
Method
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.
