Stir up feelings of inner peace, wellness and purity by feeding your body and soul with these crunchy fried cauliflower pops with sticky sesame dipping sauce.
Crunchy fried cauliflower pops with sticky sesame dipping sauce
- 1 x 400ml tin coconut cream
- small handful fresh flat-leaf parsley, roughly chopped
- 100g cornflour
- 140g panko breadcrumbs
- 1 head cauliflower, broken into florets
- vegetable oil, to deep-fry
- salt and freshly ground black pepper, to taste
- toasted black and white sesame seeds, to garnish
- sliced spring onion, to garnish
- 60ml (4 tbsp) hoisin sauce
- 5ml (1 tsp) sesame oil
- 10ml (2 tsp) soya sauce
For the cauliflower pops, add the coconut cream to a small bowl and whisk if it has separated. Add the chopped flat-leaf parsley to the coconut cream. In a separate bowl, add the cornflour and to another bowl add the panko breadcrumbs.
Start crumbing the cauliflower florets by first dipping them in the cornflour, then coconut cream, and finally the breadcrumbs. Place them on a baking tray lined with baking paper and repeat these steps until all of the florets are crumbed. Place in the fridge, 15 minutes.
While the cauliflower chills, prepare the dipping sauce by combining all of the ingredients in a small bowl.
Heat the vegetable oil in a deep fat fryer or deep pot to 180°C (use a sugar thermometer to check the temperature if using a pot). Fry the cauliflower florets in batches in the hot oil, draining on paper towel after frying. Season to taste and serve sprinkled with the toasted sesame seeds and sliced spring onion.