Beer Battered Cauliflower Vegan Burger
Ingredients
- 1 cauliflower
- Vegan brioche buns
- Gem lettuce
- Veg oil for frying
- Vegan butter for the buns
Beer batter
- 2 cups plain flour
- 1 tsp bicarbonate soda
- 1 tbsp garam masala
- 1 tbsp smoked paprika
- 1 tsp sea salt
- 1 small can (330 ml) beer (I used @brewdogofficial)
Coriander and mint chutney
- 1 handful fresh mint
- 1 big bunch fresh coriander
- 2 cloves garlic
- 1 tbsp jalapeños
- 1 tsp cumin
- Juice of 1 lime
- Glug of olive oil
- Salt and pepper
Caper and nori mayo
- 4 tbsp vegan mayo
- 1 tbsp capers
- Half a nori sheet
Tandoori mango chutney
- 2 tbsp mango chutney
- 1 tsp tandoori paste
Preparation
Start by boiling some salted water. Chop the cauliflower into a steak slice and add to the boiling water for 5 to 10 minutes. Do not let it become too soft.
Mix together the ingredients for the batter. Slowly add the beer and mix until it reaches a pancake batter consistency.
After cooking for 5 to 10 minutes, remove the cauliflower from the water and cover it with a tea towel.
Blitz together the ingredients for the coriander and mint chutney.
Mix together the ingredients for the nori and caper mayo, and in a separate bowl, mix the tandoori mango chutney.
Coat the cauliflower in the batter. Heat vegetable oil until it is hot enough for frying, then carefully fry the cauliflower until golden. Batter it twice for extra crispness.
Once golden, place on a drying rack and season.
Toast the brioche bun, spoon on the mayo, add the lettuce and battered cauliflower, then add the two chutneys, and top with another bun half with mayo and enjoy!
