Ingredients
- 200 g of gluten-free bread
- 2 eggs
- 500 ml of milk
- 1 tsp of smoked paprika
- 1 tsp of dried thyme
- 1 pinches of salt
- 1 head cauliflower, cut into florets
- 100 g of cornflour
- 100 ml of vegetable oil, for frying
- 5 cloves of garlic, grated
- 200 g of mayonnaise
- 50 g of peanut butter
Method
Step 1
Blitz the gluten-free bread, eggs, milk, smoked paprika and thyme together to form a chunky batter. Add a pinch of salt.Step 2
Dredge the cauliflower florets in the cornflour. Then dip the cauliflower in the batter until evenly coated.Step 3
Gently drop into hot oil and fry for 6 mins until golden brown. Drain on paper towels.Step 4
Pour 2 tbsp of hot frying oil over the garlic so it sizzles and cooks.Step 5
Add in the mayo, a pinch of salt and peanut butter and whisk together until creamy.Step 6
Plate up the cauliflower and serve with a big dollop of the aioli for dipping.