Sriracha (makes 250ml/1 cup)
300g bird’s eye or jalapeño chillies,
4 cloves garlic
1½ tbsp apple cider vinegar
1½ tbsp tomato paste
1 tbsp honey or pure maple syrup
sea salt and freshly ground black pepper
100g (1 cup) almond meal
2 tbsp sesame seeds
1 tbsp smoked paprika
1 tsp sea salt
1 large head cauliflower, broken into florets
1 cup coconut oil, for shallow frying
150g (½ cup) free-range egg mayo
1 tbsp coconut aminos
Ingredients provided by:
For the sriracha, place all ingredients in a food processor or blender and blitz until completely smooth. Transfer mixture to a saucepan and bring to the boil, then reduce heat to low and simmer for 5–10 minutes, or until thickened and reduced by one third. Season to taste, then remove from heat and leave to cool.
Preheat oven to 200°C and line a baking tray with baking paper. Lightly beat eggs in a shallow bowl. In a separate shallow bowl, mix almond meal, sesame seeds, paprika and salt.
Dip a cauliflower floret briefly into beaten egg and shake off any excess, then dip into almond meal mixture to coat evenly. Transfer to prepared baking tray and repeat with the rest of the florets. Bake for 15–20 minutes, or until golden brown and crispy. OR heat a frying pan over medium heat with enough coconut oil to shallow fry, cooking cauliflower in batches until golden brown and crispy.
While nuggets are baking, make the dipping sauce by combining 2 tablespoons of the sriracha with mayo and coconut aminos in a bowl.
Remove crispy cauliflower florets from the oven or pan and season with a little extra salt to taste. Serve alongside the dipping sauce.
Wine Match: Waipara Hills Soul the Mound Riesling 2017