2 green onions, finely chopped
3-4 garlic cloves, finely chopped
Oil for frying
For the Vegan Tartar Sauce:
1 avocado, finely chopped
1 teaspoon vinegar
4-6 pickles, chopped
70 milliliters (5 tablespoons) dairy-free yogurt
Salt, to taste
Black pepper, to taste
Directions:
Prepare the Cauliflower:
Disassemble the cauliflower into florets.
Bring a large pot of salted water to a boil and transfer the cauliflower florets into the pot. Simmer for 3 minutes.
Drain the cauliflower and let it cool. Grate the cooled florets.
Make the Vegan Tartar Sauce:
Finely chop 1 avocado and mix with 1 teaspoon vinegar.
Chop 4-6 pickles and add to the mixture.
Stir in 70 milliliters (5 tablespoons) dairy-free yogurt. Season with salt and black pepper.
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