• 1 head of cauliflower cut into florets
  • Pan of oil or deep fryer
  • Hot sauce (optional)
  • 200g franks hot sauce
  • 100g butter

Blue cheese dip

  • sour cream
  • 100g blue cheese
  • 2 sticks celery


  • 150g cornflour
  • 80 plain flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 teaspoon of baking powder
  • 200ml sparkling water
  • 1 red chilli diced finely
  • 1 red onion diced finely
  • 1 stick of celery finely diced
  • Small bunch of fresh coriander
  • 1/2 lemon juiced
  • 1/2 teaspoon of turmeric powder
  • 1/2 teaspoon of chilli powder


  1. In a pan heat the sauce until it's warm.
  2. With a hand blender buzz in your soft butter.
  3. The hand blender helps the sauce emulsify better and helps with the sauce splitting.

Blue cheese dip

  1. Blend blue cheese and sour cream with a hand blender to a thick consistency. If it feels too thick you can add a little water to correct the consistency. No need to add salt as the blue cheese is salty enough.
  2. Mix in diced celery after its blended and pour into serving dish.

For the Cauliflower

  1. First blanch your Cauliflower florets.
  2. Put a pan of water to boil with a good pinch of salt. Add the florets to the boiling water for 2 minutes.
  3. Drain and Cool down in a bowl of cold water and ice.
  4. Put the florets onto a tray with kitchen towel to dry off.


  1. Mix all ingredients together in a bowl.
  2. Pour in the sparkling water slowly and mix well. Try not over mix the batter.
  3. Add in the blanched cauliflower florets to the batter and coat them well. Batter shouldn't be too thick if it is add a little more water to tin it out.
  4. Heat your oil to 180-190 degrees.
  5. Dip your coated cauliflower into the hot oil, be careful at this stage.
  6. When nicely coloured, take out and drain on paper.
  7. Toss the cauliflower in a little hot sauce and serve straight away with the blue cheese dip.