Vegan Black Pepper Cauliflower
Ingredients
- 1 head of medium-sized cauliflower, 500g
- 125g all-purpose flour or plain flour
- 3/4 cup water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 tablespoon whole black peppercorn
- 1/2 tablespoon whole white peppercorn
- 2 large shallots (about 100g)
- 5 cloves garlic
- 1 red jalapeño or 3 Thai chilies
- a handful of curry leaves
- 2 tablespoons vegan butter
- 1 tablespoon oil
- 1 1/2 tablespoons soy sauce
- 1 1/2 tablespoons vegan 'oyster' sauce
- 2 teaspoons sugar
Preparation
Mix the batter ingredients in a large mixing bowl until well combined, then coat the cauliflower florets with the batter and air-fry in a preheated air-fryer for 8-10 minutes until golden brown.
Toast the peppercorns for 30-45 seconds in a heated non-stick pan and grind into tiny bits.
To make the black pepper sauce, add a tablespoon of oil to a preheated non-stick pan, sauté the shallots until translucent, and cook the garlic until fragrant.
Add the butter and let it melt, then add the chilies, curry leaves, and crushed peppercorns, stir until well combined, and season with soy sauce, vegan 'oyster' sauce, and sugar.
Add the air-fried cauliflower florets, toss until well combined, and serve warm.
