- 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
- In a pan heat the sauce until it's warm.
- With a hand blender buzz in your soft butter.
- The hand blender helps the sauce emulsify better and helps with the sauce splitting.
Blue cheese dip
- 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.
- Mix in diced celery after its blended and pour into serving dish.
For the Cauliflower
- First blanch your Cauliflower florets.
- Put a pan of water to boil with a good pinch of salt. Add the florets to the boiling water for 2 minutes.
- Drain and Cool down in a bowl of cold water and ice.
- Put the florets onto a tray with kitchen towel to dry off.
- Mix all ingredients together in a bowl.
- Pour in the sparkling water slowly and mix well. Try not over mix the batter.
- 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.
- Heat your oil to 180-190 degrees.
- Dip your coated cauliflower into the hot oil, be careful at this stage.
- When nicely coloured, take out and drain on paper.
- Toss the cauliflower in a little hot sauce and serve straight away with the blue cheese dip.