Finger Food

Spicy sesame crusted cauliflower florets with Aioli

½ tsp chilli flakes

2½ tsp smoked paprika

1½ tsp cumin powder

1½ tsp turmeric powder

1/2 tsp freshly ground black pepper

3 tsp sesame seeds

1 tsp sea salt

2 cups panko crumbs

½ head of cauliflower – cut into bite sized florets

3 egg whites – lightly whisked

500ml vegetable oil

1 tbsp fresh coriander - finely sliced

1 tbsp red chilli - finely sliced

Place in a blender, chilli, smoked paprika, cumin, turmeric, pepper, sesame seeds, salt and panko crumbs, and pulse a few times until lightly chopped. Pour into a bowl.
Dip the cauliflower florets in whisked egg white, and then coat each one with the crumb spice mix. Leave to sit while heating the oil.
In a medium high sided pot, heat vegetable oil to 180°C.
Deep fry the florets for approximately 3-4 minutes or until golden and crisp.
Garnish with freshly sliced coriander and chilli and serve with decadently creamy Aioli.

Prep time: 30 Minutes Cook time: 15 Minutes Serves: 4 Adults

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