Serves: 4

Prep Time: 15 mins

Cooking Time: 10 mins





200g mayonnaise

150g chilli sauce

50g honey

50ml sriracha sauce

20ml yuzu juice


500g cauliflower florets, blanched for 1 minute in stock and turmeric



190g corn flour

90g flour

25g polenta

300ml water

10g salt


Serve with shredded iceberg

Lime wedges

Sliced chilli

Sesame seeds



  1. For the batter – Whisk together 190g of corn flour, 90g plain flour, 25g polenta, 300ml of water and 10g salt. Leave in the fridge for 30 minutes.
  2. Once cool, dip the 500g of cauliflower florets in the batter and deep fry for 8 minutes, drain, season and sprinkle with sesame seeds.
  3. For the sauce – Whisk together, 200g of mayonnaise, 50g honey, 150g of chilli sauce, 50ml sriracha sauce and 20ml of yuzu juice.
  4. Toss the shredded iceberg lettuce with sliced chilli and sesame seeds in the sauce.
  5. To serve- spoon the lettuce into bowls/glasses and top with the 500g of cauliflower. Spoon over more of the sauce.


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