2 large cauliflower (leaves and all)8 tbsp vegetable oil250ml non-dairy milk1 tin chickpeas½ leek, finely chopped and rinsed under cold water2 tbsp olive oil½ tsp cumin seeds100ml apple cider vinegar35g sugarFor the aioli:6-8 garlic cloves, roasted200g vegetable oil50g olive oil1 tsp mustard1 tsp apple cider vinegar
1 - Take the leaves off the cauliflower & set aside. Cut each cauliflower into 8 wedges. Finely chop up 4 of the wedges, and the stem, so you are left with 12 nice wedges.2 - Finely slice the stems of the cauliflower. Bring the 100ml of apple cider vinegar to the boil with 100ml of water and the sugar. When the sugar has dissolved pour this over the chopped stems and leave to sit.3 - Place 2 tablespoons of oil into a large pan. Add the finely chopped cauli and season well with salt. Cook over a medium heat until the cauliflower is a deep golden colour. Add the milk and simmer for 5 minutes. Blend until semi smooth.4 - For the aioli, pop 80g of the chickpea liquid into a beaker. Add the roasted garlic and mustard. Blend with a stick blender then slowly drizzle in the vegetable oil, and the olive oil. Add the vinegar and season well with salt.5 - Heat your oven to 200℃. Brush the cauliflower wedges with the oil then season well with salt. Pop onto a baking tray and roast for 16-20 minutes until dark golden.6 - Mix the chickpeas with the chopped leeks and cumin seeds. Add a splash of the pickling liquor and the olive oil. Season with salt.7 - Fry off the cauliflower leaves in a deep fryer, or brush with vegetable oil and bake in the oven at 140℃ until crispy.AssemblePlace a large dollop of the hot cauliflower purée onto each plate. Top with the chickpea salad and two wedges of the roasted cauliflower. Garnish with the pickled stems, a good dollop of the aioli then the crispy leaves.