THE KFC BURGER
SERVES 4 PREP 20 MINS COOK 15 MINS
1 cauliflower 1 small red onion, thinly sliced into rings 2 garlic cloves, thinly sliced 2 tbsp red wine vinegar 190g plain flour 3 tsp curry powder 2 tsp onion powder 2 tsp garlic powder ½ tsp chilli powder 2 eggs sunflower oil, for frying 4 brioche burger buns 1 tbsp wholegrain mustard 180g natural yoghurt 1 small bunch coriander
1 Cut 2 x 1.5-2cm-thick slices from the centre of the cauliflower to give you 2 large steaks – they need to be connected at the stalk. Reserve the outer sides of the cauliflower for another use.
2 Cut each cauliflower steak in half lengthways through the core so the florets hold together. Place on a microwave-safe plate and cover with plastic wrap. Microwave for 3 mins or until almost tender. Set aside to cool.
3 Place onion and garlic in a bowl and toss with vinegar and a pinch of salt. Set aside to pickle.
4 Combine flour, curry powder, onion powder, garlic powder, chilli powder and 2 tsp salt in a bowl. Crack eggs into a second bowl and whisk. Working with 1 cauliflower steak at a time, dip into egg then into flour mixture to coat, shaking off excess. Repeat to add a second coating.
5 Pour enough oil into a frying pan to come 1cm up the side and heat to medium-high. Add 2 steaks and cook for 2 mins each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining steaks.
6 Spread the burger bun bases with mustard, a little yoghurt and top with pickled onion and garlic. Add a steak to each bun and sprinkle with coriander. Spread more yoghurt over the top half of the bun and sandwich together.