Southern Fried Cauliflower

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. In the last 4 minutes of cook time, add the green beans and the broccoli and cook until just tender. Using a slotted spoon, remove the broccoli and beans to a medium bowl. Season to taste with salt and pepper. Cover and keep warm. Drain the potatoes and return to the saucepan. Add the butter, milk, salt and chives to the saucepan with the potato. Mash with a potato masher or fork until smooth. Cover with a lid to keep warm.

While the vegetables are cooking, chop the cauliflower into large florets. In the first medium bowl, combine the milk (for the coating) and the vinegar. Stir to combine. TIP: This homemade buttermilk will look separated, but it's meant to look that way! In the second medium bowl, combine the plain flour, the Southern Bayou Spice Blend and a pinch of salt. Dip each cauliflower floret into the buttermilk, then coat in the flour mixture. Place coated cauliflower florets onto a plate ready to fry.

Coat the base of a large frying pan with olive oil and place on high heat. When hot, add the cauliflower florets and cook for 2-3 minutes on each side, or until the crust is golden. TIP: Add extra olive oil if needed. Place fried cauliflower florets onto an oven tray lined with baking paper. Place into the oven and roast for 10 minutes or until tender and golden brown.

Meanwhile, wash out the large frying pan and return to a medium-high heat. Add the flaked almonds and toast, tossing, for 3-4 minutes, or until golden.