Ingredients
| 1½ cups white vinegar | |
| 1½ cups sugar | |
| 1 medium cauliflower, cut into florets | |
| 1½ cups tempura flour, plus extra for coating | |
| ½ bunch chives, chopped | |
| 1½ cups sriracha sauce | |
| 2 tablespoons (30g) coconut oil | |
| 3 litres canola oil, for deep-frying | |
| ½ cup whole almonds | |
| 1 cup coconut yoghurt | |
| ½ avocado | |
| juice of 2 lemons |
SERVED WITH PACIFISTA
Instructions
| 1. | Combine the vinegar, ½ cup sugar and 1 cup water in a pan. |
| 2. | Simmer for a few minutes until the sugar is dissolved, then cool. |
| 3. | Once the pickle liquid reaches room temperature, add the cauliflower florets and pickle for 30 minutes. |
| 4. | Gently combine the tempura flour, half the chopped chives and 2 cups cold water until it is smooth. |
| 5. | Heat the sriracha sauce with the coconut oil and 1 cup sugar, whisking it until it is well combined and forms an emulsion. |
| 6. | Heat up the canola oil in a deep pan. |
| 7. | Take the cauliflower out of the pickling liquid, roll it in excess tempura flour and then dip into the tempura batter. |
| 8. | Deep-fry for 5 minutes until it is golden and crispy on the outside. |
| 9. | Toss with the sriracha sauce . |
| 10. | For the almond mayo, lightly toast the almonds then blend with coconut yoghurt, avocado, lemon juice and some salt. |
| 11. | Add a little water to make it smooth. |
| 12. | Serve the cauliflower hot with the almond mayo, topped with the rest of the chopped chives. |
Drinks Johan Cabrera / Food Abhijit Dey / Photography Jamie Bowring
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