Caulifritter with Sundried Tomato Dip

Ingredients

• •

  1/3 cup Tapioca Starch

• •

  6 cups Grapeseed Oil

Instructions

1. 1

   Heat the grapeseed oil in a deep pot on medium heat (350°F).

2. 2

   Cut the cauliflower into bite size pieces. Season cauliflower with 20g of Ancho Honey Lemon rub and set aside.

3. 3

   In a separate bowl, whisk eggs. Set aside.

4. 4

   In a separate bowl, mix the panko crumbs and 15g of Ancho Honey Lemon rub. Set aside.

5. 5

   Dip the cauliflower pieces in the egg, then transfer to the panko crumbs/ancho honey mix and coat the cauliflower.

6. 6

   Slowly drop the cauliflower into the hot oil. Fry until golden brown and crisp for 4-5 minus.

7. 7

   Once cooked, transfer the fritters onto a small bowl and toss in the remaining ancho honey rub. Transfer to a serving dish.

8. 8

   To make the Sundried Tomato Dip, in a small bowl, combine mayo, lemon juice and Sundied Tomato dip mix and mix together. Transfer to a dipping bowl and serve with the cauliflower fritters.

9. 9

   Serve and Enjoy!