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.
2teaspooncaster sugaror to taste, depending on the chocolate
1teaspooncornflour
25gchopped almondsoptional
Instructions
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.