- 3/4 cauliflower, split into florets
- 1 3/4 cups flour
- 2 tsp salt
- 1 tsp ground pepper
- 2 tsp marjoram
- 2 cups water
- 1 1/2 tbsp honey (or Maple Syrup for vegan)
- 3 tbsp Chaga Life liquid
- 2 garlic cloves, finely diced
- 1/4 cup soy
- 1 tbsp tomato sauce (ketchup or pureed homemade sauce)
- Canola oil for frying
- Spring onions for garnish
In a large mixing bowl, stir together flour, salt, pepper and marjoram. Add water, half at a time, mixing well between. The batter should be slightly runny but thick enough to stick and coat the cauliflower florets. Add cauliflower florets, stirring very well so that the batter evenly covers every side.
Heat a none stick frying pan with about a centimetre of oil (you can also use a deep fryer if you have one). Dollop a floret into the oil, making sure they are separated otherwise they will stick together. Cook for about 5-8 minutes the first side then turn, cooking in the oil on every side (normally 3-5 minutes for the other sides). Basically the floret should turn a brown and crispy. Place onto paper towel to drain remaining oil. Repeat until all florets are cooked.
Cook the garlic until golden, then add the Chaga Life liquid, honey, soy and tomato sauce, mixing well. Cook for 3-4 minutes or until when you run a scoop along the bottom of the saucepan, the mix is quite thick and takes some time to run back together.
To serve, sprinkle with spring onions and the garlic honey sauce along side. Dip into sauce for a salty, sweet combo.