Buffalo Cauliflower with Broccoli with Cashew Cream Dip

Ingredients:

• 1 small head cauliflower (cut into pcs.)
• 1 small head broccoli (cut into pcs.)
• 1 cup flour (for dusting of the cauliflower and broccoli)
• 1 tsp. salt
• 6 pcs. carrots sticks
• 6 pcs. celery stick
• 2 cups Dona Elena Pomace Olive Oil (for frying)

Buffalo Sauce – add all ingredients in a blender or whisk until emulsified:

• 1⁄2 cup Dona Elena Pure Olive Oil
• 1⁄4 cup sriracha
• 1 tbsp. apple cider
• 1⁄4 tsp. salt

Cashew Cream Dip – put all ingredients in a blender until emulsified:

• 1 cup cashew nuts (soaked overnight in water then drained)
• 1⁄2 cup water
• 1 tsp. apple cider
• 1 tsp. lemon juice
• 2 tsps. onion powder
• 1 tsp. garlic powder
• 1 tbsp. dill
• 2 tbsps. parsley
• 1⁄2 tsp. salt
• 1⁄2 tsp. pepper or to taste

Cauliflower & Broccoli Batter – mix all the ingredients in a bowl:

• 1 cup all-purpose flour
• 1 cup cornstarch
• 2 cups cold water
• 1 tbsp. paprika

Procedure:

1. In a pan, pour and heat the pomace olive oil to 165 C.
2. Coat the cauliflower and broccoli with all-purpose flour.
3. Dip the cauliflower and broccoli in the batter.
4. Fry for 3 mins. or until crispy.
5. Strain to remove excess oil.
6. Dip or toss in the buffalo sauce the fried cauliflower and broccoli in a bowl.
7. Serve with the cashew cream dip and vegetable sticks.