Crispy Cauliflower chevre cheese sauce glaze with sweet ponzu

Slice the cauliflower into 4 part. Steamed for 5 min and take it out for cooling. Then heat up the deep fried oil for atleast 190° temperature, slowly add in the cauliflower. Fry until the cauliflower surface turn into golden brown then they are ready.

Make the chevre sauce. Take out the chevre cheese, put in room temperature. Firstly, beat up the heavy cream and slowly mixed it with the chevre cheese and surt slowly until all combine.

Heat up medium sauce pot add in water, ponzu and brown sugar. Boiled in high heat, until caramelised texture. Then is ready.

Now is playing. Base start with chevre sauce then place the cauliflower then pour some ponzu sauce ontop around cauliflower and topping with spring onions. Done