Crispy Cauliflower Bites with Peanut Butter Aioli

Ingredients

1 cauliflower
200g gluten free bread
2 eggs
500ml almond milk
100g cornflour
1tsp smoked paprika
1tsp thyme
5 cloves garlic
50g Mayver's smooth peanut butter
200g vegan mayonnaise
salt
olive oil

Method

1. Blitz up the gluten free bread, eggs, milk, smoked paprika and thyme together to form a chunky batter. Add a large pinch of salt
2. Pour your cornflour into a separate bowl
3. Cut the cauliflower into florets then dredge them in the cornflour
4. Meanwhile, heat up a litre of olive oil in a heavy-based saucepan until it reads 180 degrees C on a cooking thermometer. If you haven't got a cooking thermometer, one way to know whether your oil is at the right temperature is by dropping a small piece of bread into the oil. If that bread turns golden brown after about 30 seconds, it should be good to go
5. Dip the cauliflower florets in the batter until they're evenly coated and drop gently into hot oil and fry for 6 months until golden brown
6. Drain on paper towels
7. Grate the garlic in a bowl and pour over 2tbsp of hot frying oil so the garlic sizzles and cooks
8. Add in the mayo, a pinch of salt and peanut butter. Whisk together until creamy
9. Plate up the cauliflower and serve with a big dollop of the aioli for dipping