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Method

1. Blend the cauliflower and capers in a food processor until they resemble fine breadcrumbs.

2. Place the blended cauliflower and capers in a tea towel or muslin cloth. Wrap and squeeze tightly to remove as much liquid as possible.

3. Place the dried cauliflower and capers in a mixing bowl, add the gram flour, lemon zest, salt and pepper. Stir to combine, then leave to sit for 5 minutes – this will allow the flour to soak up any remaining liquid in the cauliflower and turn it into a shapeable mixture.

4. Heat the oven to 200C/180C Fan/Gas 6.

5. Pour the breadcrumbs onto a large plate. Carefully shape the cauliflower mixture into fish finger shaped rectangles. Roll each finger in the breadcrumbs, patting all over to evenly coat.

6. Line a baking tray with baking paper and drizzle over 2 tablespoons of sunflower oil, spreading it evenly across the baking paper. Place the cauliflower fingers on the baking paper and roll them gently in the oil to coat both sides. The fingers will seem soft at this point but they will firm up in the oven. Bake for 20–25 minutes until crisp.

7. Meanwhile, make the vegan tartare sauce by mixing all the ingredients together in a small bowl.

8. To serve, lay two slices of bread flat on a board and spread some vegan tartare sauce on each slice. Top one slice with a couple of lettuce leaves, 3–4 cauliflower fingers, a squeeze of lemon juice and a drizzle of ketchup. Top with the other slice of bread.