Ingredients

250g bread, plus a small bread cube 2½ tbsp smoked paprika 3 tsp garlic granules ½ tsp black pepper 1 large cauliflower (700g), separated into large florets 4 Co-op sweetcorn cobettes Co-op vegetable oil, for deep frying 350ml unsweetened soya milk Juice of ½ lemon 300g Co-op plain flour ½ x 25g pack flat leaf parsley, chopped Hot sauce, to serve;

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6 2. Whizz the bread into crumbs, spread out on 2 baking trays and bake for 10 mins, tossing halfway 3. Mix with the paprika, garlic and pepper on a plate. Set aside 4. Bring a large pan of water to the boil and cook the cauliflower florets for 4 mins, then remove with a slotted spoon 5. Cook the sweetcorn cobettes in the same pan for 5 mins, then drain and set aside 6. Fill a medium saucepan two-thirds full with the oil and set over a medium heat — it’s ready for frying when you drop in the bread cube and it turns golden in 30 seconds 7. Whisk the soya milk and lemon juice, then add the flour and whisk again 8. Dip the cauliflower florets (3-4 at a time) into the batter, then roll in the breadcrumbs and fry for 2-3 mins, or until golden brown 9. Remove with a slotted spoon and transfer to a tray lined with kitchen paper, then repeat with the remaining cauliflower 10. Heat a nonstick pan on a high heat 11. Cook the corn for 5 mins, until charred all over 12. Serve the crispy cauliflower with a piece of charred corn per person and our vegan smoky beans too, if you like 13. Finish off with a sprinkling of parsley and a drizzle of hot sauce