Buffalo cauliflower

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

1. Combine the sauce and Olivani and heat until the spread is melted.
2. 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.
3. 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.
4. Dip the cauli florets into the batter and deep fry in the hot oil until golden and crisp. About 1 minute.
5. 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.

More tasty vegan meals from Jan

• Black bean soup
• Curried chickpeas