Heat the oven to 180°C (356°F). Cut the onions into wedges and bash the garlic so the skins are opened, and place the garlic, onion and sweet peppers on a baking tray. Season with salt and pepper, and drizzle over some olive oil. Bake in the oven for 20-25 minutes. The peppers are ready once the skins are falling off.
Remove the vegetables from the oven, cut the peppers in half length ways, scrape out the seeds from inside and peel the skin off (you might want to let them cool a bit first).
Transfer the contents of the baking tray to a blender along with the chillies, apple cider vinegar, juice and zest from 1 lemon, 50ml of olive oil, an d a little water. Blend until smooth and then taste for seasoning. If its not spicy enough add more chillies, and more lemon juice and zest with a touch more salt if it does not have a strong flavour.
To prepare the cauliflower start by cutting away the leaves and tough stem of the cauliflower and then cut it in half. Cut the cauliflower halves into steaks.
In a mixing bowl (large enough to fit the cauliflower steaks) add the breadcrumbs and dry spices and herbs. Mix to combine into the breadcrumbs.
In a second mixing bowl add the gram flour and water and mix until it forms an egg-like consistency.
Put the cauliflower steaks into the gram flour batter and ensure the whole steak is covered. Then put the battered cauliflower into the breadcrumbs and ensure it is covered. For more flavour and better texture double dredge the cauliflower.
Repeat until all of your cauliflower burgers are coated.
These are best deep-fried at 180° (356F) until golden but can be baked in the oven at 200° for 30-35 minutes. If deep-frying let them rest on some kitchen towel to absorb the excess oil, and sprinkle over some sea salt to keep crispy!
Completely smother the burgers the piri sauce and serve in a toasted burger bun with salad and toppings of choice. Optionally, mix a tablespoon of the piri sauce with 3/4 cup of vegan may for piri-mayo
