Cauliflower fritters with fermented chilli mayonnaise

Instructions

1. Step 1

   To make the mayonnaise, mix the egg, mustard and lime juice and a pinch of salt together with a whisk

2. Step 2

   Slowly drizzle in the vegetable oil a drop at a time, whisking all the time, until a thick, pale yellow emulsion forms. Once the oil and egg yolks begin to emulsify, you can add the oil slightly faster

3. Step 3

   Once all the vegetable oil has been incorporated, add the olive oil in a steady stream, whisking constantly. Taste, and adjust seasoning as needed, then stir in fermented hot sauce to taste and set aside

4. Step 4

   Cook the cauliflower florets and leaves for 3 minutes in boiling salted water, then drain and rinse under cold water

5. Step 5

   Sift the flour and baking powder into a bowl and mix in the curry powder. Make a well in the centre and add the eggs, then mix well. Add the florets and leaves and mix to coat

6. Step 6

   Heat oil for deep-frying to a temperature of 180°C. Deep fry the leaves and florets for a couple of minutes, or until golden brown. Drain on kitchen paper

7. Step 7

   Serve the fritters with the fermented chilli mayonnaise