Recipe of the week: Cauliflower burger with spicy mayo, slaw and mango chutney

Serves 4

• 1 large head of cauliflower (about 600g)
• 200ml coconut milk (or any plant-based milk)
• 2tbs all-purpose seasoning
• 1tsp salt
• 1tsp freshly ground black pepper
• 250g plain flour
• 1tsp cornflour
• 1tbs curry powder
• 1tsp paprika
• 1tsp garlic powder
• 1tsp dried thyme
• Vegetable oil, for shallow-frying
• 4 vegan brioche burger buns, toasted

For the sauce

• 4tbs vegan mayo
• 2tsp hot pepper sauce
• Small handful of parsley, finely chopped

For the slaw

• ¼ white cabbage, shredded
• 1 carrot, grated
• ¼ scotch bonnet pepper, deseeded and thinly sliced
• 1tsp apple cider vinegar
• 1tbs mango chutney, plus extra to serve
• Pinch of salt

First wash your cauliflower, then slice into 4 thick, steak-sized pieces. Bring a large saucepan of water to the boil, add the cauliflower and boil for 5 minutes. Drain and transfer to a tray lined with kitchen paper to cool a likkle. Make the sauce by combining the mayo, hot pepper sauce and parsley in a small bowl.

To make the slaw, combine the cabbage, carrot, scotch bonnet, vinegar, mango chutney and salt in a separate bowl.

Get two large, deep bowls. Pour the coconut milk into one and stir in the all-purpose seasoning, salt and black pepper. In the second bowl combine the flour, cornflour, curry powder, paprika, garlic powder and thyme. Coat the cauliflower first in the coconut milk, then the dry ingredients, and repeat (to give an extra crunchy layer).

Heat enough oil for shallow-frying in a large frying pan over a high heat. Add the cauliflower (you might need to do this in two batches), turn the heat down to medium-high and fry for about 3 minutes on each side until golden brown. Remove to a tray lined with kitchen paper, to drain.

Build the burger on the base of a toasted burger bun, adding a spoonful of sauce, then a cauliflower steak and a layer of spicy slaw. Spoon over some mango chutney and add the top of the bun.Now it's time to nyam!