1 head cauliflower
For the beer batter
3/4 cup flour
1 tsp baking powder
1/2 cup corn flour
200 mL Panhead Supercharger or other vegan pale ale
Salt and pepper
vegetable oil for frying
celery sticks
150mL Frenchmaid Chili Sauce
Frenchmaid Smoked Vegan Aioli
Method
Chop the cauliflower into small florets, try to keep them the same size. Bring a large pot of water to a boil, add
a large pinch of salt. Blanch the cauliflower in the boiling water for 2 minutes. Drain, rinse with cold water, and
allow to dry on a clean tea-towel.
While that is cooling, in a heavy bottomed pot bring the vegetable oil slowly up to 190ºC.
Make the beer batter:
In a medium bowl mix the flour, corn flour, baking powder, and a pinch of salt and pepper. Pour in the beer
slowly, whisking to remove lumps.
In a separate bowl put ¼ cup corn flour. Cover a metal tray with several paper towels.
Working in batches, toss the cauliflower florets in corn flour, then dip into the beer batter.
Fry in vegetable oil at 185°C until golden brown and put onto paper towel to soak any excess oil. Season with salt
and pepper.
Using a large bowl, add the hot chilli sauce and the fried cauliflower wings and toss to coat.
Serve with celery sticks and Frenchmaid Smoked Vegan Aioli for dipping.
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Our thick and rich Smoked Vegan Aioli is Egg, Gluten. Soy and Dairy free. Use it as a spreading to burgers or sandwiches, dipping sauce for snacks, finishing sauce for salads and pizzas, or to create your own signature dish.
For more information about Frenchmaid Smokes Vegan Aioli or to request a sample, click here.