CAULIFLOWER THAT THINKS IT’S CHICKEN
Preparation time 15 mins plus marinating and chilling Cooking time 15 mins Serves 4-6
2 whole cauliflowers
4 free-range egg whites
1 cup kefir (or natural yoghurt
thinned with a little water) 2 cups panko breadcrumbs
1 cup potato starch
2 tsp smoked paprika
2 tsp ground cumin
1 tsp chilli powder
2 tsp fine salt Vegetable oil, for deep-frying 1/2 bunch parsley, leaves picked 1/2 bunch coriander, leaves picked 1 bunch chives
1/4 cup walnuts
2 Tbsp crispy fried shallots Baby spinach leaves, parmesan,
aioli and hot sauce, to serve
STEP 1 Use a sharp knife to cut each cauliflower head into 8 wedges. Steam or microwave for a few minutes until just tender, then set aside to cool. Whisk egg whites in a large bowl until soft peaks form, then mix with kefir. Add cauliflower and allow to marinate for 10 minutes.
STEP 2 Combine breadcrumbs, starch, spices and salt in a large bowl, mixing well. Drain cauliflower, then toss in breadcrumb mixture to coat. Set aside in a single layer on a baking paper-lined oven tray for 15 minutes to let breadcrumbs stick properly. STEP 3 Fry wedges in batches in hot (180°C) vegetable oil for 2-3 minutes, until golden and crisp. Drain on a wire
rack over an oven tray, then keep warm in a low-temperature oven.
STEP 4 Chop parsley, coriander and chives, and combine. Grate walnuts and mix into herbs with shallots. STEP 5 Arrange baby spinach leaves on plates, top with cauliflower, then scatter with herb mix and parmesan. Serve with aioli and hot sauce.