Cauliflower in coconut batter with a spicy mushroom sauce and cucumber pieces à la Hong Kong

Ingredients for 2 servings:

• 1 m.-large cauliflower
• 1 egg(s), size M
• 200 ml coconut milk, creamy, 24% fat
• 2 tbsp sugar
• 2 tbsp lemon juice
• 1 tsp chicken broth powder
• 20 g wheat flour type 405
• 30 g rice flour
• 1 pinch(s) of cayenne pepper
• 2 tbsp wheat flour type 405
• 1 liter sunflower oil
• n. B. Flowers and leaves for garnishing

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Wash the cauliflower and separate the florets from the stem. Cut the florets to the size of a walnut and dust with 2 tablespoons of flour. Remove any leaves, blanch for three minutes, and use as a base. For the batter, break the egg and whisk it with the ingredients until frothy. Add the remaining ingredients and mix until smooth. Add the cauliflower florets, mix well, and let the batter rest for 10 minutes. Meanwhile, heat the sunflower oil to 170°C. Using a spoon, drop the florets into the hot oil in batches and fry for 2 minutes until light brown. Drain on kitchen paper. Transfer to a bowl, garnish, and serve as a side dish.