Serves 4
Tofu cakes: 250g firm tofu (coarsely grated). 4 heaped tbsp coriander (finely chopped). Zest of 1 lime, juice of half. 1 bunch spring onions (sliced into rounds). 100g french beans (finely chopped). 1 ½ tbsp miso. 1 tbsp gochunjang. 1 green chilli (finely chopped). 1 garlic clove (grated). 2cm piece of ginger (peeled and grated). 50g rice flour, plus extra for dusting. 2 tbsp oil for frying.
Pre-heat oven to 180 deg cel. Combine all the ingredients ( apart from the flour and oil) in a bowl, and mix thoroughly, then sprinkle in the flour and mix again. Leave to firm up for 30 minutes, then shape into 8 small flat cakes, and dust with the extra rice flour on both sides. Heat the oil in a frying pan to a medium high heat, then add the cakes. Lightly colour on both sides, then place in the oven for 5-8 minutes.
For the cauliflower purée: 400g cauliflower (reserve leaves). 75g double cream. Salt and pepper. Olive oil.
Break down the cauliflower into even small florets, and place 200g of the cauliflower to one side. Chop the remaining cauliflower into small pieces (should be around 200g), and place in a small saucepan with the cream and a little seasoning. Cover and place on a medium heat, and cook until the cauliflower is tender. Blend until smooth.
Place a medium size frying pan over a medium-high heat, add a good drizzle of oil. Add the cauliflower florets (that you set aside earlier) with a little seasoning, and cook until golden brown and tender. Drain on kitchen paper, and then combine with the purée.
For the pakora: Cauliflower leaves. Coriander stalks. 75g self raising flour. 1g salt. 125g iced water. 2.5g curry powder. Oil for frying.
Preheat oil to 190 deg cel. Trim the thick stalk off the cauliflower leaves, and cut the coriander stalks into rough 5cm lengths. Combine all the dry ingredients in a bowl, mix. Slowly add the water to get a batter consistency (you might not need all of the water). Add the leaves and stalks to the batter, and coat thoroughly. Try to pick out individual leaves with a piece of stalk, and deep fry until golden brown and crispy. Drain on kitchen paper.
For the coriander and chilli purée: 50g of coriander (washed and dried). 105 grape seed oil. 12g green chilli. 2g garlic. Salt.
Combine all ingredients, blend until smooth, and chill over ice.
