'This is a twist on a potato rosti I used to make when I was a Saturday boy for my dad in the restaurant... The amount of time and finesse it took to get the rostis perfectly crisp and brown on either side… I have never concentrated on something so much in my life! Just watch out for the water content in the cauliflower mixture before you start frying because you don’t want it to be too soggy.'
INGREDIENTS: serves 2
1 x 500g head of cauliflower, cored and cut into florets
Olive oil, for frying
1 onion, diced
1 garlic clove, crushed
1 tsp smoked paprika
40g strong flour
50g vegan hard cheese, grated
15g chives, chopped
Pinch of smoked sea salt (optional)
Bring a pan of salted water to the boil over a medium heat. Add the cauliflower and boil for 3 minutes. Drain, then set aside to stand for 5 minutes.
Meanwhile, hit a saucepan with a small amount of olive oil and sweat the onion for 2 minutes. Add the garlic and smoked paprika and sweat for another 3 minutes.
Add the cauliflower to the onion and stir in the flour. Cook for 1 minute.
Either transfer the mixture to a food processor and pulse for 10 seconds, or chop the mixture until fine on a chopping board. Allow the mixture to cool, then add the vegan hard cheese, chives and a pinch of smoked sea salt, if using.
Form the cauliflower into 6–8 cakes. Either fry them in a splash of oil for 3 minutes on each side and serve straightaway, or make the cakes in advance and allow them to firm up in the fridge for an hour before frying.
Serve with a simple green salad and the dirty chilli sauce.
Boiling the cauliflower partly cooks it, takes some of the bitterness away and makes it easier to form into cakes.