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Crispy cauliflower, house hot sauce, sumac, garlic aioli

Ingredients
150g Cauliflower florets
30g Vegan Mayo
80ml House Hot Sauce
2g Sumac
2g Chives
1g Maldon salt
1g Black pepper

MOP
- Dip the cauliflower florets in the fritti batter and deep fry until golden brown 3-4 min.
- Toss the cauliflower in the hot sauce and season with salt & pepper.
- Place the cauliflower on the plate and garnish with sumac and chives
- Finish with the garlic aioli

House Hot Sauce

Ingredients
180g Franks hot sauce
80g Coconut oil
120g Water
5g Cornflour
40g Sugar
5g Smoked paprika
5g Garlic powder
3g Cayenne pepper
4g Salt

MOP
- Combine the cornflour & water together and set aside.
- Place the remaining ingredients in a sauce pan and bring up to a simmer
- Add the cornflour and water and cook until the mixture coats the back of a spoon
- The sauce will now need to be emulsified by using a stick blender while warm.

Batter.

Ingredients
300g GF Flour
150g Sparkling water
150g Cooking white wine
5g Salt

MOP
- Mix all ingredients together until combined but still a little lumpy

Waiters Notes
Battered and deep fried cauliflower pieces served with a vegan aioli, sumac & house hot sauce

Allergies: Soy, Sulphites, Mustard, Gluten (traces)

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