Nashville Hot Cauli Burger

Ingredients

• ½ large cauliflower
• 125 g plain flour
• 1 tablespoon extra-thinly chopped gherkins, plus a long gherkin for serving
• 2 tablespoons plant-based mayonnaise
• 2 tablespoons hot sauce (e.g. Frank’s Red Hot Original hot sauce)
• 1 tablespoon pure maple syrup
• plant-based brioche burger buns

Extra ingredients

• salt and freshly ground black pepper
• water (for dry and wet batters)
• vegetable oil
• 15 g plant-based butter

Method

Slice your cauliflower into thick steaks or florets. Get a pan of salted water boiling and cook the cauliflower for 8 to 10 minutes to soften slightly (it should be fork-tender but not falling apart).

While that’s going, make your dry batter: Mix 75 g of the flour, a pinch of salt, and 1½ teaspoons of ground black pepper in a bowl. Add a tiny splash of water – just enough to form little clumps in the mixture.

In another bowl, whisk together the remaining flour with 185 ml water to form your wet batter.

Once the cauliflower’s cooked, drain, let cool, and pat dry with kitchen paper. Dunk it first into the wet batter, then into the dry, making sure it’s fully coated.

In a medium, deep, heavy-based skillet over medium heat, heat the vegetable oil to around 190°C/375°F. To test whether it’s hot enough, drop in a little of the dry mixture – if it sizzles and bubbles, you’re good to go. Carefully lower in the battered cauli and fry for 3 to 4 minutes, until golden and crispy. Transfer to a rack, let drain, and hit it with a pinch of salt.

Want to bake instead? Arrange the battered cauli in a single layer on a baking paper-lined baking sheet, spray with oil, and bake at 220°C/425°F/gas mark 7 for 20 minutes, checking as you go. They won’t be as golden but still solid.

For the gherkin mayo, in a small bowl, mix the chopped gherkin with the mayonnaise and a splash of the gherkin brine. Set that aside.

Melt the plant-based butter in a small skillet over medium heat, then stir in the hot sauce and maple syrup. Take off the heat immediately and allow to thicken with the residual heat. Toss your crispy cauli into it to coat.

Slice a long gherkin lengthways. Spread the buns with the plant-based butter and toast them in a skillet until golden. To build: Spread gherkin mayo on the bottom of each bun, pile on the hot cauli, add your gherkin slices, and top with the bun’s lid.