
Leek and Kale Veggie Lasagna
A twist on a classic
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50 minutes
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Serves 4
30 mins
Serves 2
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).
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.
Fry in hot oil (180°C) a few pieces at a time.
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