Peri Peri Cauliflower Recipe

Prepare cauliflower

Cut the cauliflower head into medium florets (bite to two-bite pieces). Rinse and pat dry thoroughly; excess moisture prevents a crisp batter.

Make tempura batter

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder and 1 tsp salt. In a separate small bowl, beat the egg lightly and combine with the ice-cold sparkling water. Pour the wet into the dry and stir just until combined — a few lumps are fine. Keep batter cold (place bowl over a larger bowl of ice if needed).

Heat oil

Pour at least 1"–2" of vegetable oil into a medium heavy-bottomed pot or deep skillet. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately.

Fry cauliflower

Working in batches to avoid overcrowding, dredge florets briefly in a little extra flour (optional) then dip into the cold batter, letting excess drip off. Carefully lower into hot oil and fry until pale golden and crisp, about 3–4 minutes per batch depending on size. Remove with a slotted spoon and drain on a wire rack or paper towels. Keep warm in a low oven (200°F / 95°C) while you finish frying remaining florets.

Make garlic-honey peri-peri

In a small saucepan over low heat, combine peri-peri sauce, minced garlic, honey, lemon juice and 1 tsp olive oil. Warm gently, stirring until the garlic softens and the honey dissolves, about 2–3 minutes. Do not boil. Taste and adjust — add more honey if you want milder sweetness, or a squeeze of lemon for extra brightness. Keep warm.

Toss fried cauliflower in glaze

Place warm fried cauliflower in a large bowl, pour the warm peri-peri garlic-honey glaze over it and toss gently to coat evenly. Work quickly so the crust stays crisp but becomes glossy with the glaze.

Soak or prepare cashews

If not already soaked, place raw cashews in hot water for 1 hour or simmer for 10 minutes until soft, then drain. This yields a silky puree.

Blend puree

In a blender or food processor, combine the soaked cashews, warm water, orange juice, lemon juice, neutral oil and 1/2 tsp salt. Blend on high until completely smooth and creamy, scraping down the sides as needed. If too thick, add up to 1–2 tbsp additional warm water to reach a dip-like consistency.

Adjust seasoning

Taste and adjust salt and citrus as desired. Transfer to a small bowl and chill briefly or serve at room temperature alongside the cauliflower.

Plate and garnish

Arrange glazed peri-peri cauliflower on a serving platter. Spoon dollops or a smear of the citrus cashew puree onto the plate or under the cauliflower. Sprinkle dukkah evenly over the cauliflower for crunch. Scatter chopped mint, cilantro and sliced scallions over the top. Finish with a light sprinkle of sea salt if desired.

Serve

Serve immediately while the cauliflower is warm and crisp, with extra citrus cashew puree and peri-peri sauce on the side for dipping.