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.
Cauliflower and Almond Churros with Chocolate Dipping Sauce
300g cauliflower (about half a head)
1/2 tsp almond extract
1 tbsp vegetable oil
125g self-raising flour
1/4 tsp salt
Vegetable oil, for deep frying
25g caster sugar
1/2 tsp ground cinnamon
For the dipping sauce:
50g dark chocolate
100 ml almond milk
2 tsp caster sugar (or to taste, depending on the chocolate)
1 tsp cornflour
25g 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.