Treat yourself to a Friday night feast with a fast-food favourite, usually made with chicken — this time, it’s vegan!
INGREDIENTS
- 250g bread, plus a small bread cube
- 2½ tbsp smoked paprika
- 3 tsp garlic granules
- ½ tsp black pepper
- 1 large cauliflower (700g), separated into large florets
- 4 Co-op sweetcorn cobettes
- Co-op vegetable oil, for deep frying
- 350ml unsweetened soya milk
- Juice of ½ lemon
- 300g Co-op plain flour
- ½ x 25g pack flat leaf parsley, chopped
- Hot sauce, to serve
METHOD
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Whizz the bread into crumbs, spread out on 2 baking trays and bake for 10 mins, tossing halfway
- Mix with the paprika, garlic and pepper on a plate. Set aside
- Bring a large pan of water to the boil and cook the cauliflower florets for 4 mins, then remove with a slotted spoon
- Cook the sweetcorn cobettes in the same pan for 5 mins, then drain and set aside
- Fill a medium saucepan two-thirds full with the oil and set over a medium heat — it’s ready for frying when you drop in the bread cube and it turns golden in 30 seconds
- Whisk the soya milk and lemon juice, then add the flour and whisk again
- Dip the cauliflower florets (3-4 at a time) into the batter, then roll in the breadcrumbs and fry for 2-3 mins, or until golden brown
- Remove with a slotted spoon and transfer to a tray lined with kitchen paper, then repeat with the remaining cauliflower
- Heat a nonstick pan on a high heat
- Cook the corn for 5 mins, until charred all over
- Serve the crispy cauliflower with a piece of charred corn per person
- Finish off with a sprinkling of parsley and a drizzle of hot sauce
