PICK UP
250      gm       marinated cauliflower florets
100      gm       GF batter
20        gm       Sauce, Frank’s Buffalo Sauce
1          pinch   za’atar
1          tbsp     scallions, sliced on bias, water soaked
45        gm       vegan ranch

Empty the contents of the Cauliflower portion into bain marie lined with a colander to drain the liquid. Transfer to a wire basket and dredge in Gluten Free flour until fully coated, shaking vigorously to separate the cauliflower pieces and fully cover in flour. Deep Fry in 370 deg fryer until just beginning to turn brown, approximately 2 minutes. Remove and allow to drain any excess oil. Transfer to a mixing bowl, add sauce, season with salt and toss to combine.

PLATE – Medium oval SVB w SVB liner (cut into ¼)
Line the plate with the tree images upright in relation to the logo.
Sprinkle za’atar over top and also scallions. Add the Vegan Ranch (in a ramekin) to the plate. Add a sharing spoon and serve immediately.

VEGAN RANCH SAUCE
3000    gm       mayonnaise, vegan
160      gm       parsley, fine chop
160      gm       dill, fine chop
120      gm       vinegar, apple cider
112      gm       maple syrup
80        gm       milk, oat
40        gm       juice, lemon
31        gm       garlic powder
31        gm       onion powder
16        gm       salt
5        gm       Paprika

Combine all ingredients in a mixing bowl and whisk until fully combined. Taste, adjust seasoning if needed.

GLUTEN FREE BATTER
10        Kg        rice flour
10        Kg        cornstarch
10        Kg        potato starch

Combine all ingredients in a large stand mixer with whip attachment and mix until fully combined