100g sour cream
100g mayonnaise
50g buttermilk
10g lemon juice
5g red wine vinegar
1 shallot, finely diced
1 garlic clove, finely chopped
A few dashes Worcestershire sauce
½ tsp Dijon mustard
5g sea salt
Freshly ground black pepper (8 turns)
A few drops Tabasco
1 cauliflower, broken into small nuggets
150ml dark soy sauce
50ml Chinese rice wine
Large pinch Chinese five-spice
2g garlic powder
2g onion powder
1 tbsp toasted sesame oil
150g cornflour
50g strong flour
8g garlic powder
8g onion powder
3g smoked paprika
2g cayenne pepper
8g fine sea salt
1g ground black pepper
10g baking powder
3 egg whites, lightly whisked
20g sesame oil
50g reserved cauliflower marinade
180g seasoned flour
150g chilled sparkling water
Marinated cauliflower
Remaining seasoned flour
Toasted mixed sesame seeds (2g)
Whisk all ingredients together until smooth. Chill until ready to serve.
Whisk all ingredients together. Add the cauliflower and marinate for 1 hour. Drain well, reserving some of the marinade for the batter.
Whisk all ingredients together and pass through a fine sieve.
Whisk the egg whites, sesame oil, marinade, and sparkling water together. Gradually whisk into the seasoned flour until the batter reaches a pouring cream consistency.
Toss the cauliflower in the seasoned flour, shaking off any excess.
Dip into the batter, then deep-fry at 180°C for 3–4 minutes, until golden, crisp, and cooked through.
Drain on paper towel, then refry briefly for extra crispness.
Transfer to a bowl and drizzle generously with the buttermilk dressing, tossing to coat.
Pile 6–8 pieces of the dressed cauliflower onto a plate and finish with a scattering of toasted sesame seeds.
100g sour cream
100g mayonnaise
50g buttermilk
10g lemon juice
5g red wine vinegar
1 shallot, finely diced
1 garlic clove, finely chopped
A few dashes Worcestershire sauce
½ tsp Dijon mustard
5g sea salt
Freshly ground black pepper (8 turns)
A few drops Tabasco
1 cauliflower, broken into small nuggets
150ml dark soy sauce
50ml Chinese rice wine
Large pinch Chinese five-spice
2g garlic powder
2g onion powder
1 tbsp toasted sesame oil
150g cornflour
50g strong flour
8g garlic powder
8g onion powder
3g smoked paprika
2g cayenne pepper
8g fine sea salt
1g ground black pepper
10g baking powder
3 egg whites, lightly whisked
20g sesame oil
50g reserved cauliflower marinade
180g seasoned flour
150g chilled sparkling water
Marinated cauliflower
Remaining seasoned flour
Toasted mixed sesame seeds (2g)
Whisk all ingredients together until smooth. Chill until ready to serve.
Whisk all ingredients together. Add the cauliflower and marinate for 1 hour. Drain well, reserving some of the marinade for the batter.
Whisk all ingredients together and pass through a fine sieve.
Whisk the egg whites, sesame oil, marinade, and sparkling water together. Gradually whisk into the seasoned flour until the batter reaches a pouring cream consistency.
Toss the cauliflower in the seasoned flour, shaking off any excess.
Dip into the batter, then deep-fry at 180°C for 3–4 minutes, until golden, crisp, and cooked through.
Drain on paper towel, then refry briefly for extra crispness.
Transfer to a bowl and drizzle generously with the buttermilk dressing, tossing to coat.
Pile 6–8 pieces of the dressed cauliflower onto a plate and finish with a scattering of toasted sesame seeds.
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