Lacquered cauliflower nuggets with Crispy Cubes | Lamb Weston EMEA

Ingredients

• 1.5 kg Seasoned Crispy Cubes
• 1 kg cauliflower in small florets
• 100 g flour
• 100 g corn starch
• 1 tsp baking powder
• 1 tsp garlic powder
• 250 ml water
• 1.5 l vegetable oil (for deep-frying)
• 50 ml ginger syrup
• 50 ml Japanese soy sauce
• 50 ml sweet soy sauce
• 50 g brown sugar
• 200 g Greek yoghurt
• 100 g wasabi mayonnaise
• zest and juice of 1 lime
• salt to taste
• 2 limes
• spring onion, thinly sliced
• sesame seeds
• Shiso purple cress