If I had to choose a favourite vegetable, it would be Cauliflower. I tend to eat multiple small meals through the day and a healthy snack is always on my mind. I dislike fried food, always had since I was a kid. There was half a cauliflower head at home and I felt like eating something spicy and crunchy and so this came into being.
This serves 8
Ingredients:
Cauliflower 1, cut into bite size florets
Vegan milk like Soy or almond milk or water 1/2 cup
Garlic pods 4 chopped very fine
Rice flour 3/4 cup
1 tsp paprika
1/4 tsp cumin powder
1 tsp oregano
Salt and pepper to taste
Hot sauce 1/2 cup
For the Cashew Ranch dip:
Cashews 1 cup soaked for 2 hours
2 tbsp olive oil
Garlic pods 2 chopped
3 tbsp lemon juice
1 date pitted
2 tbsp coriander leaves chopped
Salt to taste
Method:
For the cauliflower:
Mix all the ingredients in a bowl except the hot sauce and cauliflower.
Combine the cauliflower in the batter and coat each piece separately.
Line it individually on a sheet pan and bake for 20-25 minutes at the grill setting at 425 F or until they are golden brown.
Once it’s done, coat it with the hot sauce and grill it again on a rack for 10 minutes if you want it to be crispier.
Cashew ranch dip:
Grind the cashew with the garlic into a smooth paste, add water to get a dip like consistency.
Mix the other ingredients and garnish with the coriander.
Yum yum!
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