Kentucky fried cauliflower

Treat yourself to a Friday night feast with a fast-food favourite. It's usually made with chicken — this time, it’s vegan!

SERVES 4

Ingredients

• 250g bread, plus a small bread cube
• 2 1/2tbsp smoked paprika
• 3 tsp garlic granules
• 1/2 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 1/2 lemon
• 300g Co-op plain flour
• 1/2 x 25g pack flat leaf parsley, chopped
• Hot sauce, to serve

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6.
   
2. Whizz the bread into crumbs. Spread out on 2 baking trays and bake for 10 minutes, tossing halfway.
   
3. Mix with the paprika, garlic and pepper on a plate. Set aside.
   
4. Bring a large pan of water to the boil and cook the cauliflower florets for 4 minutes, then remove with a slotted spoon.
   
5. Cook the sweetcorn cobettes in the same pan for 5 minutes, then drain and set aside.
   
6. 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.
   
7. Whisk the soya milk and lemon juice, then add the flour and whisk again.
   
8. Dip the cauliflower florets (3-4 at a time) into the batter, then roll in the breadcrumbs and fry for 2-3 minutes, or until golden brown.
   
9. Remove with a slotted spoon and transfer to a tray lined with kitchen paper, then repeat with the remaining cauliflower.
   
10. Heat a nonstick pan on a high heat.
    
11. Cook the corn for 5 minutes, until charred all over.
    
12. Serve the crispy cauliflower with a piece of charred corn per person.
    
13. Finish off with a sprinkling of parsley and a drizzle of hot sauce.