MKR Recipes Episode 6: Mel and Jacinta’s Bang Bang Cauliflower Spiced Cashew Sauce with Pickled Cucumber Salad

Ingredients

1 medium cauliflower, cut into small florets

Sliced spring onions, coriander leaves and black sesame seeds, to garnish

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Sesame oil, to drizzle

Spiced Cashew Sauce

150g raw cashews

125g coconut yoghurt

1 small red capsicum, chopped

1 garlic clove, crushed

1 tsp finely grated fresh ginger

1 small red chilli, chopped

2 tsp rice vinegar

2 tsp maple syrup

2 tsp sesame oil

Pickled cucumber salad

1 Lebanese cucumber, thinly sliced

1 small red onion, thinly sliced

¼ tsp black sesame seeds

125ml rice vinegar

2 tbs maple syrup

¼ tsp salt

Batter

75g gluten-free plain flour

50g cornflour

1 tsp baking powder

2 tsp smoked paprika

2 tsp cayenne pepper

1 tsp salt

1 tsp ground black pepper

200ml soda water

Crumb mixture

75g gluten-free panko breadcrumbs

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

Method

1. To make the spiced cashew sauce, place cashews in a bowl. Cover with hot water. Set aside to soak for 1 hour (or up to overnight). Drain.
2. Meanwhile, to make cucumber salad, place cucumber, onion and sesame seeds in a bowl.
3. Place vinegar, maple syrup and salt in a small saucepan over low heat. Bring to a simmer. Pour over cucumber. Set aside to cool. Refrigerate for 1 hour or until cold. Drain to serve.
4. To continue making cashew sauce, place cashews and remaining ingredients in a small processor or blender. Process until smooth and creamy, adding a little hot water if necessary.
5. Preheat an air fryer to 200C.
6. To make batter, combine flours, baking powder and spices in a bowl. Gradually whisk in soda water to form a smooth batter.
7. To make crumb mixture, combine all ingredients in a bowl.
8. Working in batches, dip cauliflower florets in batter and allow excess to drip off. Roll in crumb mixture.
9. Arrange in the air fryer in a single layer. Cook for about 35 minutes or until golden and crisp, turning half way through.
10. To assemble, spoon cashew sauce onto serving plates. Top with cucumber salad and cauliflower. Garnish with spring onions, coriander leaves and sesame seeds. Drizzle with sesame oil.