Description
- Place chilli, smoked paprika, cumin, turmeric, pepper, sesame seeds, salt and panko crumbs in a blender and pulse a few times until lightly chopped. Pour into a bowl.
- Dip the cauliflower florets in whisked egg white, and then coat each one with the crumb spice mix. Leave to sit while heating the oil.
- In a medium high sided pot, heat vegetable oil to 180°C.
- Deep fry the florets for approximately 3-4 minutes or until golden and crisp.
- Garnish with freshly sliced coriander and chilli and serve with decadently creamy aioli.
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