FOOD + DRINK in THE KITCHEN WITH cont ...
D-WAYNE ’ S VEGAN BANG BANG CAULIFLOWER
Serves : 2 Ingredients :
For the cauliflower purée :
• 1 cauliflower ( half to batter , half for the purée )
• 1 banana shallot , sliced
• 1 tsp cumin seeds
• 1 tbsp garam masala
• 2-3 tbsp Madras curry powder
• 3 cloves garlic , sliced
• 500ml almond milk
For the chimichurri dressing :
• 3 chillies , deseeded and finely diced
• Half bunch coriander , finely chopped
• Half bunch dill , finely chopped
• Half bunch parsley , finely chopped
• 200ml dark soy sauce
• 200ml sesame oil
• Splash rapeseed oil
For the batter :
• Half pint soda water
• 50g dry dill tops
• 20g dry tarragon
• Cornflour , to thicken
Method :
1 . Sweat the banana shallot and garlic in cooking oil over medium heat .
2 . Add in the spices .
3 . Roughly cut half the cauliflower and add to the pan , cook until softened down .
4 . Add the almond milk and blitz in a blender until smooth to form your purée - which is the base of this dish - and set aside .
5 . To make your chimichurri , combine all the ingredients in a bowl adding rapeseed oil to get your desired consistency then set aside .
6 . Next , make your batter by adding all ingredients to a bowl and whisking until combined . Add cornflour to thicken until it coats the back of your spoon .
7 . Cut the other half of your cauliflower into small florets and coat in cornflour , then put into the batter .
8 . Deep fry at 190 º C until golden and crisp .
9 . Place your battered cauliflower on top of your puree and top with chimichurri . Garnish with coriander and a slice of lime .
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