Cauliflower Sandwich with Vegan Lemon Aioli and Pea Shoot Salad


  • 3 cups flour
  • 1 tablespoon smoked paprika
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 cup cold sparkling water
  • 1 small head cauliflower
  • Lemon basil aioli, recipe follows
  • 4 slices ciabatta, grilled
  • 2 slices tomato
  • 2 slices jalapeno
  • Pea shoot salad, recipe follows


Combine flour, paprika, cayenne, garlic and onion powders and salt; set aside. Add ice to sparkling water and whisk into 2 cups seasoned flour, adding more sparkling water if necessary to attain nappe consistency.

Remove florets from cauliflower, cut into thick slices and toss in remaining seasoned flour. Gently pat off excess, dip in tempura and fry in oil preheated to 350 F for about 1 to 2 minutes per side until golden brown. Season with salt; drain on paper towels.

To plate, place aioli on both sides of ciabatta bread. Build from bottom to top with tomato, jalapeno, 4 tempura cauliflower florets and pea shoot salad. Makes 2 servings.

To make lemon basil aioli: combine 1½ cup lemon basil, 4 juiced limes, ¼ cup coconut milk, 4 tablespoons Dijon mustard, 1 tablespoon coconut cream, and salt to taste. Slowly drizzle in 1 quart neutral oil while food processor is running.

For the pea shoot salad: combine 1 cup pea shoots, ½ cup sliced cucumbers, 5 sliced pickled carrots, 5 torn mint leaves, 5 torn cilantro leaves and 5 torn basil leaves. Season with salt and lime juice.

Chef Philip Pretty, Restauration, Long Beach, California