Crispy Cauliflower Lettuce Wraps
Serves: 8-10
Ingredients
1 cauliflower , leaves removed and cut into bite size pieces
2 large eggs, beaten
120 grams plain flour
2 teaspoons baking powder
1/2 teaspoons fine sea salt
1 teaspoons chilli powder
1 teaspoons ground cumin
2 baby gem lettuce
½ bunch coriander
1 lime
Franks’s Hot Sauce
Vegetable oil for frying, up to 1 litre depending on the size of your pan
Preparations
Mix the flour , baking powder, cumin, chilli powder and salt in a bowl
Remove the leaves from the cauliflower and then cut it into bite size pieces
One by one, dip the cauliflower pieces into the beaten egg mix and then into the flour mix, so they are lightly coated in flour. Shake off any excess flour and then put each one onto a lined baking tray will you coat the rest
Put the vegetable oil in a pan (or use a deep fat fryer if you have one) so the oil comes high enough that it will cover the cauliflower pieces. Heat the oil til it reaches 180C (you can test using a food thermometer)
Drop the cauliflower bites into the hot oil a few at a time and deep fry until they are golden and nice and crispy, around 5 minutes each (you want to make sure the cauliflower is cooked through as well as being crispy)
Remove from the hot oil and rest on a piece of kitchen roll to soak up any excess oil
To serve, take the leaves off the baby gem lettuce. Put a couple of pieces of crispy cauliflower into each leaf cup and garnish with fresh coriander, a squeeze of lime and Frank’s Hot Sauce