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CauliflowerKoftaBNEF

Cauliflower Koftas with Vegan Mayonnaise

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Ingredients
  

  • Cauliflower Koftas:
  • 1 head of cauliflower about 500 – 600g
  • 1 tbsp vegetable oil plus extra for frying
  • 1 clove garlic minced
  • ½ onion finely chopped
  • 1 ½ tsp ground coriander
  • 1 ½ tsp ground cumin
  • 1 tsp salt
  • 2 cups fresh breadcrumbs about 4 slices of bread
  • 4 tbsp dried raisins or currants
  • 3 tbsp toasted pine nuts
  • a handful of chopped parsley
  • 1 – 2 eggs
  • Vegan Mayo:
  • 2 cloves garlic minced
  • 15 ml lemon juice
  • 2 ½ ml hot English mustard powder
  • 45 ml liquid from 1 can of chickpeas plus 12 whole chickpeas
  • 120 ml vegetable oil
  • 60 ml Baleia Extra Virgin Olive Oil
  • salt and freshly ground black pepper

Instructions
 

  • Make the mayonnaise by combining the garlic, lemon juice, mustard, chickpea liquid, and chickpeas in a tall container just large enough to fit the head of an immersion blender
  • Blend at high speed until a creamy and smooth emulsion
  • Slowly drizzle in olive oil while blending until a thick and smooth consistency
  • Season to taste
  • (The mayonnaise will keep in a covered container in the fridge for up to 1 week)
  • To make the koftas, cut the head of cauliflower into florets and pulse in batches in a food processor until the cauliflower resembles couscous
  • Heat the oil in a large frying pan over medium heat, add the garlic and onion and cook until translucent
  • Add the cauliflower, spices and salt and stir fry for about 8 minutes until the cauliflower is tender
  • Remove from the heat and transfer to a large bowl
  • Add the breadcrumbs, raisins, pine nuts, parsley and 1 egg and stir to combine
  • Add 1 more egg if the mixture is too dry (the mixture should hold together when pressed between your fingers)
  • Place the mixture in the fridge for 30 minutes while you make the mayonnaise
  • Heat about 4cm of oil in pot over medium heat
  • Shape the cauliflower mixture into balls about 2 cm in diameter
  • Fry in batches, turning after several minutes until golden brown on all sides
  • Remove from the pan with a slotted spoon and set aside on paper towel to drain while you fry the rest of the cauliflower
  • Serve immediately with pita breads or wraps, vegan mayonnaise and a small salad