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Cook Time 45 minutes
Servings 4 people

Equipment

  • wok pan
  • 3 soup plates
  • blender

Ingredients
  

Cauliwings

  • 1 cauliflower
  • 2 eggs
  • 150 gram Panko breadcrumbs
  • 3 tbsp flower
  • a pinch of la chinata smoked paprika powder
  • seasalt
  • 1 liter peanut oil
  • 2 twigs of fresh parsley
  • optional: chipotle mayonaise

White chocolate & chipotle mole

  • 1 shallot
  • 2 cloves of garlic
  • ¾ tbsp diced chipotle pepper
  • 400 gram tomato polpa
  • ½ a cube of chicken stock (meant for ¼ liter stock)
  • 50 gram white chocolate
  • 6 macadamia nuts
  • oil to bake
  • seasalt

Combines well with

  • Taco chips with melted cheese, crème fraîche and home made tomato salsa & guacamole
  • Salad of mini honey tomatoes, mango, cucumber, parsley, lime juice, olive oil and sesame oil

Instructions
 

Cauliwings

  • Cut the cauliflower in bite sized (nugget sized) pieces, put them in a large pan of boiling water, bring it to the boil again and cook for 5 minutes.
  • Mix the flower, salt and smoked paprika powder.
  • Take 3 soup plates, put the flower mix in one, whisk the eggs in the second and put panko in the third.
  • Each time take a piece of cauliflower, roll it through the flower until covered, then through the egg until covered and finally through the panko until covered. This takes a bit more work than with pieces of chicken, but it's worth your while to be precise about it.
  • Fry the cauliwings after you've made your mole (I'll remind you later).

Mole

  • Cut your shallot very finely and peel your garlic cloves.
  • Add some oil to a baking pan and turn on low heat. Fry your onions until glassy and then press your garlic cloves, add to the onions and fry on low heat for another minute.
  • Add the diced chipotle, give it a good stir.
  • Turn up the heat to medium and add the tomato pulp, chicken stock, crushed macadamia's, white chocolate and some sea salt and let it simmer for 15 minutes.

Fry

  • Heat 1 liter of peanut oil in a wok until very hot (it's warm enough if you drop a piece of panko in it, and it starts to sizzle and bubble) and fry the cauliwings.

Finish

  • Use the blender to make the mole a smooth sauce.
  • Serve by putting some mole on a large sharing plate, put the cauliwings on it and finish with some chopped parsley.
  • If you like, you can serve it with some chipotle mayonaise.