Cauliflower fritters with fermented chilli mayonnaise

To make the mayonnaise, mix the egg, mustard and lime juice and a pinch of salt together with a whisk

Slowly drizzle in the vegetable oil a drop at a time, whisking all the time, until a thick, pale yellow emulsion forms. Once the oil and egg yolks begin to emulsify, you can add the oil slightly faster

Once all the vegetable oil has been incorporated, add the olive oil in a steady stream, whisking constantly. Taste, and adjust seasoning as needed, then stir in fermented hot sauce to taste and set aside

Cook the cauliflower florets and leaves for 3 minutes in boiling salted water, then drain and rinse under cold water

Sift the flour and baking powder into a bowl and mix in the curry powder. Make a well in the centre and add the eggs, then mix well. Add the florets and leaves and mix to coat

Heat oil for deep-frying to a temperature of 180°C. Deep fry the leaves and florets for a couple of minutes, or until golden brown. Drain on kitchen paper

Serve the fritters with the fermented chilli mayonnaise