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  • Cauliflower 1.2 kg
  • Buttermilk 600 ml
  • Sugar 10 g
  • Plain flour 150 g
  • Sour cream 250 g
  • Chilli Paste 10 g
  • Dijon mustard 20 g
  1. Method

    • Cut cauliflower into florets and steam for 5 minutes until just tender. Cool.
    • Combine buttermilk, Dijon mustard, sugar and half the chilli paste. Reserve remaining chilli puree.
    • Fold the mixture through the cauliflower. Refrigerate for about 3 hours to infuse the flavours.
    • Drain cauliflower and add flour to the liquid. Whisk to a batter consistency.
    • Dust the cauliflower in additional flour, dip in chilli batter then coat again in flour.
    • Deep fry at 180 degree Celsius until golden. Drain.
    • Combine the remainingchilli paste and sour cream and serve as a dipping sauce with the cauliflower. Garnish with chopped coriander.
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