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Gaz Oakley proves eating salad doesn’t have to be boring in this 15-minute recipe
Ingredients
- 1 Head Cauliflower cut small into florets
Batter
- 1 cup Cornflour
- 1 cup Vegan Non Dairy Milk
- 3 tbs Vinegar
- 1 tsp Sea Salt
- 1 tsp Baking Powder
- 500 ml Vegetable Oil for frying
Sauce
- 1 cup Orange Juice
- 1 tbs Tomato Puree
- 1/4 cup Sriracha
- 1 tbs Soy Sauce
- 2 tbs Maple Syrup
- 1 tsp Garlic Powder
Salad
- 1 Avocado sliced
- Mixed Lettuce Leaves
- Toasted Cashew Nuts
- Sesame Seeds
- Radish sliced
- Edamame shelled
- 5 Spring Onions sliced fine
Instructions
- Add all the sauce ingredients to a small saucepan and mix well. Place the pan over a low heat for 6 minutes to reduce down & thicken up.
- Pre heat your frying oil in a large saucepan, making sure the oil fills no more than half way high.
- Whisk together the batter ingredients until smooth.Check the oil is hot by dipping a wooden spoon in, if bubbles form around the wood then your oil is ready.
- Individually dip cauliflower florets into the batter then carefully place them into the oil, fry a few at a time, cooking for around 2-3 minutes or until golden.
- Once fried, place them onto a plate lined with kitchen paper to drain away any excess oil.
- Toss the fried cauliflower in the thickened glaze, then serve with your salad.
This recipe was republished with permission from Avant Garde Vegan. Find the original recipe here.
