Cauliflower and Almond Churros? Yes! Cauliflower adds bulk to these cinnamon treats and you can’t taste the veg. They’re coated in cinnamon and sugar with a chocolate dipping sauce.
I’ve been toying with the idea for this recipe for ages. In fact two cauliflowers intended for it ended up as a veg in our Sunday roasts before I finally got around to testing it. These spiced Mexican doughnuts are very popular in North and South America, but I’ve only had them tipsy on warm cider at UK festivals. I didn’t make it to Glastonbury this year, so I stayed in, ate falafels and these churros, drank cider and pouted. Here’s the recipe for my vegan/vegetable take on churros with chocolate dipping sauce.
Get the recipe: Cauliflower and Almond Churros with Chocolate Dipping Sauce
- 300 g 10.5 oz cauliflower (about half a head)
- 175 ml 3/4 cup water
- 2 tbsp granulated sugar
- 1/2 tsp almond extract
- 1 tbsp vegetable oil
- 125 g 1 cup self-raising flour
- 1/4 tsp salt
- Vegetable oil for deep frying
- 25 g caster sugar
- 1/2 tsp ground cinnamon
For the dipping sauce:
- 50 g dark chocolate
- 100 ml almond milk
- 2 tsp caster sugar or to taste, depending on the chocolate
- 1 tsp cornflour
- 25 g chopped almonds optional
- Prepare a cooling rack over an absorbent tea towel or layers of kitchen paper.
- Cook the cauliflower and puree it in a food processor until smooth.
- In a small saucepan, gently bring water, sugar, almond extract, oil and cauliflower puree to a boil over a medium heat. Remove from the heat and gradually beat in the flour and salt with a wooden spoon until it is a thick ball of paste. Return to the heat and cook for one minute, stirring.
- Allow the mixture to cool slightly and place into a piping bag with a large star nozzle (you'll see from the photos that I couldn't find mine...).
- Meanwhile, heat a few inches of vegetable oil in a large heavy pan to 190C or when a small piece of bread dropped in quickly turns golden.
- Mix the caster sugar and cinnamon on a plate and set aside.
- To make the chocolate dipping sauce, melt the chocolate with the almond milk and sugar in a saucepan over a low heat. Stir in the cornflour and whisk until smooth.
- When the oil is the right temperature, pipe into the oil, cutting with scissors to make 2" lengths. Cook for about 3 minutes, flipping halfway through until golden. Remove with a large slotted spoon and drain on the cooling rack. You won't want to put too many lengths in at once or they could stick together.
- Toss the drained churros in the cinnamon and sugar mixture. Serve with chocolate dipping sauce and ground almonds.