The inspiration for this recipe, came about after my visit to Lunya last week and the cauliflower fiduras Steven had, which I could not try as they had cheese and probably egg in. I started thinking how to make a vegan version and this recipe is the result. I did not take photos of the actual making of them, but when I next make this recipe, I will update.
Salt and pepper
1 tsp dried thyme
1 tsp chilli powder
2 tsp smoked paprika
2 tbsp rapeseed oil
Cut the cauliflower into florets, put into a food processor and blitz until it looks like rice. Tip the cauliflower into a tea towel or cloth and squeeze to remove as much water as possible, then put back in the food processor, with the spices, plenty salt and pepper and blitz for a few seconds.
Add chickpea flour bit by bit and blitz, until the mixture starts to come together. You have to judge the amount of flour to add and if the mix is too dry, add a drop of milk, but avoid adding too much, so the mixture is not too sloppy. The mixture needs to hold its shape when you handle it.
Cook the fiduras in either a deep fat fryer, by dropping spoonfuls into the oil and cook until golden brown or in a frying pan. I do not have a deep fat fryer, so I added the oil to a frying pan and lightly greased four metal rings and put them in the pan. Drop a big spoonful of mixture into each ring and cook until the mixture holds together, so you can remove the rings and press the mixture down with a spatula, then flip over to cook the other side. Flip the fiduras a few times, until evenly cooked on both sides and then cook the next batch.
I served the fiduras with romesco sauce but they would be excellent on a burger bun, with relish, mayo and chips.