Dunked cauliflower
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- Mogau Seshoene
- 4 to 6
- Easy
- Meat-free
- 15 minutes
- 20 minutes
- Buy Ingredients Here
Ingredients
- 1 large head cauliflower
- 1½ cups amasi or plain yoghurt
- ¼ cup hot sauce or sriracha sauce
- 200 g flour
- 1 t garlic powder
- 2 t paprika
- 1 t chicken spice
- 1 T dried mixed herbs
- ½ t black pepper
- canola oil, for deep-frying
- For the dunking sauce, mix:
- ½ cup honey
- ½ cup soya sauce
- ¼ cup hot sauce
Cooking Instructions
1. Wash the cauliflower under running water. Shake off the water and cut into bite-sized florets.
2. In a medium-sized bowl, combine the amasi, hot sauce and ¼ cup flour.
3. In a separate bowl, combine the spices, herbs and remaining flour.
4. Heat enough oil for deep-frying. Dip the cauliflower florets into the amasi mixture and coat completely, then dip in flour mixture to coat completely. Repeat the process.
5. Deep-fry the cauliflower florets in batches over a medium heat and drain on kitchen paper.
6. Serve the cauliflower florets warm with the dunking sauce on the side.
You can also make this with chicken wings. Find the recipe for dunked wings here.
Find more cauliflower recipes here.
Photographer: Sadiqah Assur-Ismail
Production: Bianca Strydom
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