This delish dish is based on a recipe from Gerrard O’Keefe the exec chef of the Auckland Heritage Hotel.
For the hot sauce
| ½ cup | Hot chilli sauce, like Sriracha |
| 4 Tbsp | Olivani |
For the rosti
| 500 g | Potatoes (Main) |
| 3 Tbsp | Olivani, melted |
For the buffalo cauliflower
| 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 |
Directions
- 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.