Add Mexican flavours (don’t forget to adjust your spice level to suit!) to fried cauliflower and you’ll transform this classic vegetable into a flavour sensation! This colourful bowl is creamy, rich and crunchy – just like the best salads should be.
Mexican Fiesta spice blend(May be presentGluten)
water (for the mayo)
Slice the kernels off the corn cob. TIP: Do this in a large bowl to prevent the kernels from going everywhere! Cut the cauliflower into 2cm pieces. Drain and rinse the black beans (see ingredients list). Add the slaw mix and black beans to a large bowl. Set aside. Zest the lime to get a pinch then slice into wedges. Add the lime zest, mayonnaise and water (for the mayo) to a small bowl with a squeeze of lime juice. Season with salt and pepper and mix well. TIP: Cut the cauliflower to the correct size to ensure it cooks in the allocated time!
Heat a large frying pan over a high heat. Once hot, add the corn kernels and cook for 4-5 minutes, or until lightly browned. Transfer to the bowl with the slaw. TIP: Cover the pan with a lid if the kernels are jumping out.
In a large bowl, place the salt, plain flour, Mexican Fiesta spice blend and water (for the batter). Whisk to combine, then add the cauliflower and toss well to coat.
In the large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, add 1/2 the cauliflower and cook, turning occasionally, for 5-6 minutes or until golden and softened. TIP: Add a little more oil if the cauliflower soaks it all up! Transfer to a plate lined with paper towel. Repeat with the remaining cauliflower.
Add a squeeze of lime juice to the large bowl with the slaw. Drizzle with a little olive oil and season generously with salt and pepper. Toss to combine.
Divide the black bean slaw between bowls and drizzle with the lime mayonnaise. Top with the Mexican cauliflower and crumble over the fetta. Serve with the remaining lime wedges.