On the menu at chef Dan Cavell's Tailor's Restaurant
For more inspiration and to find our more about Vegan Mayo visit bit.ly/VeganMayoFB
Thai Green vegan emulsion
•In a jug blender place the dry ingredients, vinegar, basil and coriander and blend to a smooth paste.
•Add the Hellmans vegan Mayonnaise, blend for 2 minutes to emulsify the ingredients
•Pass through a fine sieve to remove any herb stalks and place in a piping bag with a 4mm plain nozzle. Refrigerate.
coconut sauce
•Place all ingredients into a heavy based saucepan
•Bring to a simmer and let infuse for 1hour with a lid on the pan
•After 1 hour pass through a fine sieve and discard other ingredients
•Leave warm
herb oil
Place all ingredients into a jug blender until 62oC to keep the vibrant colour
Pass through a piece of muslin cloth
Refrigerate
Cauliflower
Heat a large non-stick frying pan to a medium heat
Add the oil to the pan
Add the cauliflower to the hot oil.
Panfry the cauliflower ensuring an all over caramelisation of the florets
Season to taste with the flaked salt
Cook until just tender
Set aside and keep warm
Sweet and sour chilli
Place the sugar and vinegar into a saucepan and bring to a boil
Take off heat
Add chillies, cover and leave to cool
To serve
Divide the warm cauliflower equally between 4 warm serving bowls of your choice
Pipe a generous amount of the Thai green vegan emulsion over the cauliflower florets
Pour roughly 50ml of warm coconut sauceover the cauliflower
Drizzle roughly 1 tablespoon of herb oil over each dish
Garnish with the chillies, both rice’s and coconut shards
Serve and enjoy
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