Ingredients
DIP:
| 250 ml |
sour cream |
| 2 |
tomatoes - medium |
| 2 |
fresh chives - finely chopped |
| 1 |
spring onions - chopped |
| 20 ml |
vinegar - red wine |
|
salt and freshly ground black pepper
|
CAULIFLOWER NUGGETS:
| 125 ml |
yoghurt - plain |
| 125 ml |
milk |
| 125 ml |
flour - cake |
| 30 ml |
soup powder - brown onion |
| 15 ml |
paprika - smoked |
| 5 ml |
masala - roasted, ground |
| 5 ml |
sugar |
|
salt - pinch |
|
oil - for deep-frying |
| 480 g |
cauliflower - whole head |
|
BBQ sauce |
| 60 ml |
tin tomato puree |
| 60 ml |
tomato sauce |
| 15 ml |
sugar |
| 10 ml |
vinegar - red wine |
| 10 ml |
Worcestershire sauce |
| 2.5 ml |
garlic - cloves, finely chopped |
| 2.5 ml |
paprika |
|
salt - pinch |
|
fresh basil - to garnish |
Method:
For the dip, place everything in a food processor and puree until smooth. Season to taste and store in the fridge until needed.
For the cauliflower nuggets, make the batter by combining the yoghurt, milk, flour, soup powder, paprika, masala, sugar and salt together and whisking until smooth.
Heat the oil for deep-frying to 180°C.
Pre-heat the oven to 250°C. Line a baking tray with baking paper.
Cut the cauliflower into even-sized chunks. Try can keep as much of the florets in tact. Dip the cauliflower in to the prepared batter, shake off most of the excess and place it in the warm oil. Fry the cauliflower off in batches for about 1-2 minutes until golden and crisp. Allow to cool for 5 minutes.
For the BBQ sauce, whisk everything together in a mixing bowl. Brush each cauliflower nugget generously with the BBQ sauce and place on the lined baking tray. Cook in the oven for 10-12 minutes until lightly charred. Serve it warm with the dip on the side and garnish with basil, if you prefer.
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