Crisp Cauliflower Leaf in Spiced BBQ Sauce
Chef’s Note: You can also use chickpea brine (aquafaba) instead of salted water. This recipe works very well with cauliflower florets, sliced in 1⁄2 inch (~1 cm). Chickpea brine is a great replacement for crumbing in replacement of eggs.
Total Servings - 10
Recipe Cost/Serving - £0.46
University of Reading
Repurposed Ingredient: Cauliflower Leaf
Ingredients
Cauliflower leaf, 2 lb/ 1 kg
Plain flour, 11 oz/ 300 g
Chickpea water (brine), 5/ 100
Panko bread crumbs, 11 oz/ 300 g
Sriracha Sauce, 1.4 oz/ 40 g
BBQ Sauce, 3.5 oz/ 100 g
Salt, 1.5 tsp/ 6 g
Directions
Trim and discard any browning dark leaf
Combine the 2 sauces together
Combine the flour and salt.
Coat the leaves in the seasoned flour, then the Chickpea brine then the bread crumbs
Deep fry until crisp
Drizzle with the sauce just before serving. Hold at 165℉/74℃ for service