1 - 2 tablespoons Sriracha (for the sauce - to your taste)
1 tablespoons sweet chilli sauce
1 tablespoons rice vinegar
Sesame seeds
spring onions or chives, finely chopped
Roasted Cauliflower Leaves:
Leaves from 1 large cauliflower
½ tablespoon olive oil
1 generous pinch of salt and pepper
1 teaspoon garlic powder
Cauliflower And Feta Fritters:
Stalk of 1 large cauliflower (approx 250g)
2 medium eggs, beaten
75g feta, crumbled
2 tablespoons self-raising flour
1 tablespoon cornflour
1 teaspoon chilli flakes
½ teaspoon salt
½ teaspoon black pepper
1 spring onion, finely sliced
½ teaspoon chives, chopped
Olive oil
Poached egg
Chives to garnish
Steps
Bang Bang Cauliflower:
Preheat the oven to 180c.
Spread the panko breadcrumbs in an even layer on a baking tray. Drizzle with olive oil and place into the oven for 15-20 minutes until the breadcrumbs turn golden brown. Remove from the oven and allow to cool, before placing in a shallow bowl. Set aside while you prepare the batter.
In a medium sized bowl, place all the dry batter ingredients and give it a quick mix. Add the milk and Sriracha and whisk until you have a smooth, lump free batter. Dip the cauliflower florets into the batter and then into the panko crumbs to coat. Place onto a lined baking tray and bake for 20-25 minutes until the cauliflower is cooked through.
While the cauliflower is in the oven, make the Bang Bang Sauce. In a small bowl mix all the ingredients together.
Once the cauliflower comes out of the oven, coat in the Bang Bang sauce, sprinkle on sesame seeds and chives/spring onions and serve straight away.
Roasted Cauliflower Leaves:
Heat oven 190c.
Wash and clean the leaves, and pat dry. Arrange on a lined baking tray and drizzle over the olive oil, salt, pepper and garlic powder. Toss to combine. Bake in the oven for 25 minutes until roasted and crispy. Eat as they are or with a sour cream dip.
Cauliflower And Feta Fritters:
Cut the cauliflower stalk into roughly 2-3” size pieces and boil in salted water for around 5-8 minutes until tender but still firm. Drain onto kitchen paper and then dry the cauliflower as well as possible.
Once slightly cooled, grate or roughly chop the cauliflower and place into a medium sized bowl. Add the beaten egg and Feta and mix well. Add the remaining ingredients and stir until evenly combined.
Heat around 1 tablespoon of oil in a frying pan on medium heat. When hot, fry 3 at a time. Drop in 1 heaped tablespoon per fritter and flatten slightly. Allow to cook for 2-3 minutes. Once golden brown, flip over and continue to cook on the other side until golden brown. Place on an oven proof tray and pop into a slightly warm oven to stay hot whilst you fry the rest.
Serve topped with a poached egg, bacon rashers and a sprinkling of chives.
