Cajun-spiced cauliflower with collard green and “comeback” sauce
matt tebbutt recipes

Cajun-spiced cauliflower with collard green and “comeback” sauce

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Preparation time
less than 30 mins

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Cooking time
1 to 2 hours

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Serves
Serves 2

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By Matt Tebbutt
From Saturday Kitchen[row]

Ingredients

  • 1 small cauliflower, broken into florets, leaves separated

For the spiced flour mix

  • 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

For the batter

  • 300g/10½oz self-raising flour
  • 400ml/14fl oz sparkling water
  • 1 330ml/11fl oz bottle of hoppy American lager

For the greens

  • 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

For the sauce

  • 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
  • 2 garlic cloves, crushed
  • 1 lemon, juice only

Method

  1. 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.)

  2. Mix the spiced flour ingredients together in a bowl and set aside.

  3. 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.

  4. Dip each cauliflower floret and leaf into the batter first, followed by the flour. Deep-fry until crisp, then drain on kitchen paper.

  5. 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.

  6. To make the sauce, mix all the ingredients together, taste and season with salt and pepper.

  7. Pile the sauce on the plate, place the greens on top and finally the crisp cauliflower.