Cooking Instructions

• Trim the cauliflower and cut into large florets. Sift the flour, paprika, white pepper, garlic powder, cayenne, and salt onto a large plate. Stir in the oregano. Pour the buttermilk into a shallow dish. Whisk the eggs in a separate shallow dish.
• Place the cauliflower in the buttermilk to coat, then add to the flour mixture and toss to coat. Shake off excess, coat in the egg, drain excess, and return to flour mixture. Transfer to a plate.
• Heat oil in a large saucepan. Deep-fry the cauliflower in batches for 2 minutes or until golden. Use a slotted spoon to transfer to a tray lined with paper towel. Season with salt.
• In a small bowl, combine mayonnaise and chilli sauce. Serve fried cauliflower sprinkled with micro herbs, accompanied by the mayonnaise mixture and lemon.