Preparation
Prepare your coriander & lime mayonnaise by mixing the mayonnaise, lime juice, coriander and salt and pepper. Add to a small serving bowl and set aside.
Cut your cauliflower into small florets (about 18-20 pieces).
In bowl #1, combine Haiku coconut milk, corn flour, lime zest and salt.
In bowl #2, mix cereal, panko, corn flour, garlic powder, onion powder and togarashi spices to make breadcrumbs.
Dip the fleurons in bowl #1 (coconut milk), then coat them with breadcrumbs (bowl #2) one at a time, pressing well with your hands so that the breadcrumbs stick.
Repeat the process until all the florets are well coated, and cook according to the selected method ↓
a. Fry in oil for about 4 minutes, turning over halfway through cooking.
b. Cook in air fryer for 10-12 minutes at 400 degrees with a drizzle of oil spray, turning the florets over fleurons halfway through cookingmi-cuisson
c. Bake at 425 degrees for approx. 25 minutes with a drizzle of spray oil, turning the florets halfway through cooking
Place on a plate to serve, accompanied by the cilantro-lime mayonnaise, then garnish with shallots to decorate your dish!
