Leek and Kale Veggie Lasagna
A twist on a classic
-
50 minutes
-
Serves 4
30 mins
Serves 2
What you'll need…
- 1 x cauliflower
- 200g gram flour
- 100g corn flour
- 50ml red wine vinegar
- Salt & white pepper to taste
- Splash of water
- 500ml vegetable oil
The method
1
Prepare your cauliflower by removing the stalk with a knife and cutting the head into bite-size chunks. Save the stalk for later recipes (it's great sliced thinly and eaten raw in salads).
2
Place your cauliflower florets into a large bowl with pepper, salt, corn flour and gram flour. Pour red wine vinegar in with a splash of water and get your hands in there to form a sticky paste which should lightly coat your cauliflower.
3
Fry in hot oil (180°C) a few pieces at a time.
4
Enjoy straight away with a dip of your choice; we recommend a spicy dip or garlic aioli.
Recipe by Groobarbs Field Kitchen Head Chef, Jake Boyce
