|50.00 ml||peanut butter — crunchy|
|60.00 ml||peanuts — salted, finely chopped|
|125.00 ml||milk — hot|
|5.00 ml||Robertson's baking powder|
|1.00 ml||peri-peri — powder|
|400.00 g||cauliflower — florets|
|oil — for deep frying|
|60 g||coconut flour — or almond flour|
Mix the peanut butter and peanuts with the hot milk and cool slightly. Add the egg and mix.
Sift the flour, salt, baking powder and peri-peri powder together and add the milk mixture. Mix well. Cook the cauliflower in boiling water until done but still crisp. Dip the florets in the batter and fry in hot oil until brown. Drain on kitchen paper.