Cajun-spiced cauliflower with collard greens recipe
Cajun-spiced cauliflower with collard green and "comeback" sauce This spiced cauliflower is next level! Served with yummy greens and a simple but effective sauce. 1 small cauliflower, broken into florets, leaves separated 1 small cauliflower, broken into florets, leaves separated 150g/5½oz plain flour 1 tbsp garlic powder 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp oregano 1 tsp cayenne pepper 1 tbsp dried thyme 150g/5½oz plain flour 1 tbsp garlic powder 2 tbsp smoked paprika 1 tbsp black pepper 1 tbsp oregano 1 tsp cayenne pepper 1 tbsp dried thyme 300g/10½oz self-raising flour 400ml/14fl oz sparkling water 1 330ml/11fl oz bottle of hoppy American lager 300g/10½oz self-raising flour 400ml/14fl oz sparkling water 1 330ml/11fl oz bottle of hoppy American lager 2 tbsp olive oil1 onion, finely chopped2 garlic cloves, crushed1 large bunch Swiss chard , chopped500ml/18fl oz vegetable stock pinch smoked salt, to tastepinch black pepper, to tastepinch red pepper flakes, to taste 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, crushed 1 large bunch Swiss chard , chopped 500ml/18fl oz vegetable stock pinch smoked salt, to taste pinch black pepper, to taste pinch red pepper flakes, to taste 200ml/7fl oz vegan mayonnaise 1 banana shallot, finely chopped1 tbsp Dijon mustard 1 tbsp tomato ketchup 1 tbsp smoked paprika 1 tbsp vegan Worcestershire sauce 3 tsp chilli hot sauce 1 lemon, juice only 200ml/7fl oz vegan mayonnaise 1 banana shallot, finely chopped 1 tbsp Dijon mustard 1 tbsp tomato ketchup 1 tbsp smoked paprika 1 tbsp vegan Worcestershire sauce 3 tsp chilli hot sauce 1 lemon, juice only Method Heat the oil in a deep-fat fryer or a large heavy-based pan until it reaches 180C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Mix the spiced flour ingredients together in a bowl and set aside. To make the batter, place the self-raising flour in a bowl, add the beer and enough of the sparkling water to make a batter the consistency of double cream. Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper. To make the greens, fry the onion and garlic in the oil over a low heat for 10 minutes. Add the chopped chard. Pour in the stock and remaining ingredients and simmer gently for 1 hour. To make the sauce, mix all the ingredients together, taste and season with salt and pepper.Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower. Heat the oil in a deep-fat fryer or a large heavy-based pan until it reaches 180C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep-fat fryer or a large heavy-based pan until it reaches 180C on a cook’s thermometer. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Mix the spiced flour ingredients together in a bowl and set aside. Mix the spiced flour ingredients together in a bowl and set aside. To make the batter, place the self-raising flour in a bowl, add the beer and enough of the sparkling water to make a batter the consistency of double cream. To make the batter, place the self-raising flour in a bowl, add the beer and enough of the sparkling water to make a batter the consistency of double cream. Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper. Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper. To make the greens, fry the onion and garlic in the oil over a low heat for 10 minutes. Add the chopped chard. Pour in the stock and remaining ingredients and simmer gently for 1 hour. To make the greens, fry the onion and garlic in the oil over a low heat for 10 minutes. Add the chopped chard. Pour in the stock and remaining ingredients and simmer gently for 1 hour. To make the sauce, mix all the ingredients together, taste and season with salt and pepper. To make the sauce, mix all the ingredients together, taste and season with salt and pepper. Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower. Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower.