Here's the thing... I've been wanting to try this for a while. My daughter is vegetarian and always misses out when I make the Fishcakes. I had the idea of making them with cauliflower and here is Version 1.0
Recipe:

• 1 Cauliflower (See notes)
• 1 bunch Spring Onion
• 4 Cloves Garlic
• Diced sweet pepper
• tsp all purpose seasoning
• 2 eggs
• 150ml milk
• 1 chilli
• tsp Curry powder
• tsp Turmeric
• Fresh chopped parsley (to taste)
• vest of 1 lemon ( Save the rest to squeeze on them once done)
• tsp mixed herbs
• tsp Hot pepper sauce
• Self raising flour to bind the mix into a spoonable batter.

The cauliflower should be salted/brined for 24 hours before use. Just sprinkle with salt in a bowl and cover with clingfilm. Leave in the fridge. Wash thoroughly before use.

All the ingredients can go in a blender together. Leave the flour until last. Gently add to bring the mix together. You want to be able to drop a fairly solid spoonful into the deep fryer (180c)

So. Here's something I've wanted to try for a while. I wanted to bring that fried chicken experience, but without the chicken. With all the hype surrounding vegan choices, my research lead me to try this out. This is only initial beta testing at the  moment. The full VEGAN version will be tested soon.

For this vegetarian version, I used a  medium cauliflower, cut in to six aggressively sized chunks. Seasoned with:

• Cumin
• smoked paprika
• garlic
• rosemary
• coriander
• garam masala
• oregano
• celery salt
• mild chilli powder
• salt and pepper

Coat all the wedges in the herbs and spices. Leave for a few hours, then coat in Gram Flour, then egg, then Bread crumbs and deep fry.

These turned out WAY better than I thought they would. I actually surprised myself! 

To make this Vegan, use aquafaba instead of the egg mix, also ensuring that the breadcrumbs are also vegan.
To make this GLUTEN FREE. Just find some GF breadcrumbs innit!

PRO TIP: Test a single piece of Cauliflower first. Adjust the seasoning before committing to the fryer.

Any questions? Get in touch via COMMENTS below.