Preheat oven to 180 degrees and fryer to 170 degrees.
Soak cashews in a small bowl of hot water for 30 minutes (minimum).
In a separate small bowl marinate the cauliflower in garlic, oil and truffle oil.
On a lined oven tray place the cauliflower steak and roast for 15 mins. Remove from oven and cool in the freezer for 5 minutes.
Dip the cauliflower steak on both sides in batter until completely coated.
Place battered steak in the fryer and cook until the crust is golden, crispy and brown.
To assemble the burger first spread the romesco on the bottom of the burger, add the rocket, tomato, cauliflower, then sprinkle the truffle salt, drizzle the mayo and add the top before serving.
Batter
Ingredients
1 tsp baking powder
½ cup corn flour
½ cup plain flour
½ cup soda water
1 tbsp breadcrumbs
Method
Mix together the batter ingredients until they form a thick paste.
Queso
Ingredients
1 cup hot water
1 cup raw cashews
1 clove garlic
2 tbsp nutritional yeast
1/2 tsp ground cumin
½ tsp chilli powder
½ tsp salt
1 tbsp harissa
1 tsp tapioca starch
Method
Place all the queso ingredients in a blender and gradually add the water until a thick cheesy paste forms. (There will be extra queso leftover that can be kept in the fridge for 3-4 days, or freeze until required.) Tapioca is optional but helps give the ‘cheese’ a stretchiness.
