Plant-based party food that everyone wants to gobble? It can be done. Deep dive into Sam Dixon’s A Very Vegan Christmas (Hamlyn, £16.99) and you’ll strike gold with this crispy fried cauliflower in Korean chilli sauce. Crunchy, sticky, spicy, saucy – what more could you want in a party food? Be sure to have lots of napkins on hand, or even finger bowls of water, as this is a deliciously messy treat for your guests to get stuck into.

INGREDIENTS

• 60 g (21/4 oz) tapioca flour or rice flour for the batter, plus 125g (4 oz) for coating
• 40 g (11/2 oz) plain flour
• ½ teaspoon baking powder
• ½ teaspoon salt
• large pinch of pepper
• 2 small cauliflowers, broken into small-sized florets and leaves
• 40 ml (11/2 fl oz) ice-coldwater
• 4 teaspoons white vinegar
• 1 litre (13/4 pints) vegetable oil, for deep-frying

TO MAKE THE SAUCE

• 100 g (31/2 oz) soft light brown sugar
• 60 g (21/4 oz) gochujang
• 60 g (21/4 oz) tomato ketchup
• 60 g (21/4 oz) Sriracha
• 100 ml (31/2 fl oz) rice vinegar
• 2 tablespoons sesame oil
• ½ teaspoon garlic powder

FOR THE GARNISH

• 2 tablespoons toasted mixed black and white sesame seeds
• 2 spring onions, finely sliced

METHOD

Whisk together the 60 g (21/4 oz) tapioca or rice flour and the plain flour, baking powder, salt and pepper in a large bowl. Add the cauliflower florets and leaves and mix until well combined. Pour over the measured ice-cold water and vinegar and mix together to make a batter that coats the cauliflower florets well. If the batter is too thick, add a little more water.

Put the remaining tapioca or rice flour for coating in a separate bowl. Shake the excess batter off each floret in turn, then lightly coat in the flour and place on a wire rack set over a baking tray to air-dry for 10 mins. Heat the oil in a large, deep heavy-based saucepan or deepfat fryer (make sure there is at least 5 cm/2 inches between the surface of the oil and the top of the pan) to 180°C 350°F): add a small amount of the batter to the oil, and if it sizzles, then the oil is ready. While the oil is heating, put all the ingredients for the sauce in a small saucepan and stir together over a medium heat until the mixture starts bubbling and thickens. Remove from the heat.

Fry the cauliflower florets and leaves in batches of 4–5 for 2–3 mins, or until golden brown and crispy. Remove and drain on the cleaned wire rack set over the tray. Once all the cauliflower are fried, add to a large bowl with the sauce and toss until they are fully coated. Sprinkle over the sesame seeds and spring onions and serve immediately.