Whisk batter ingredients together,
then let it rest while you make the
dipping sauce. Mix sauce ingredients
together and set aside. Cook cauliflower
in boiling salted water for 2 mins, then
drain and refresh with cold water.
Heat about 10cm depth vegetable oil
in a high-sided pan. Once oil is hot, test
with a small bit of bread – if it turns
golden in 30 secs, it’s ready.
Dip the dry cauliflower into batter,
shake off any excess and place in the
hot oil. Fry in batches until golden,
about 3 mins, then remove to a plate
lined with kitchen paper. To keep
warm, keep the florets in a low oven.
Once all the cauliflower is fried, season
with sea salt and serve with the sauce.