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Buffalo cauliflower

Name: Buffalo cauliflower
Yield: 6
Ingredients: ½ cup Hot chilli sauce, like Sriracha; 4 Tbsp Olivani; 500 g Potatoes (Main); 3 Tbsp Olivani, melted; 1 cup Rice flour; 1 Tbsp Garlic powder; 1 Tbsp Onion powder; 1 tsp Ground cumin; 1 tsp Paprika; 1 cup Soy milk, plus extra if required; 4 cups Cauliflorets (Main); 1 bottle Rice bran oil, for deep frying

for 6 people

Jan Bilton

Food writer and cookbook author.

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This delish dish is based on a recipe from Gerrard O’Keefe the exec chef of the Auckland Heritage Hotel.

½ cup	Hot chilli sauce, like Sriracha
4 Tbsp	Olivani

500 g	Potatoes (Main)
3 Tbsp	Olivani, melted

1 cup	Rice flour
1 Tbsp	Garlic powder
1 Tbsp	Onion powder
1 tsp	Ground cumin
1 tsp	Paprika
1 cup	Soy milk, plus extra if required
4 cups	Cauliflorets (Main)
1 bottle	Rice bran oil, for deep frying

Combine the sauce and Olivani and heat until the spread is melted.
Peel and shred the potatoes. Squeeze out any excess moisture. Combine with the Olivani. Season. Form into cakes about 8cm across. Pan-fry both sides until golden and cooked.
Combine the rice flour and seasonings in a large bowl. Whisk in 1 cup of soy milk to make a medium batter. Add a little extra if too thick.
Dip the cauli florets into the batter and deep fry in the hot oil until golden and crisp. About 1 minute.
Serve on the potato rosti topped with the hot sauce. Great served with cucumber batons on the side sprinkled with flaky salt and Szechuan pepper.