I recently discovered these bad boys, the same time my best friend was giving birth to her first child- what a momentous day.
Believe me when I say, these are one of the tastiest vegan foods I’ve had the pleasure of consuming.
Having experimented with a few flavours, I’ve found that this ‘curried’ version came up top. But it can of course be amended to include any herbs and spices you like.
1 head cauliflower
120g buckwheat flour
220ml almond milk
3 tbsp coconut oil (measured solidified)
3 tsp paprika
4 tsp ground turmeric
4 tsp ground cumin
1 tsp ground coriander
3 tsp black pepper
1 tsp salt (I use pink himalayan)
2 cloves garlic (crushed/finely diced)
1 inch finely diced ginger (optional)
Preheat oven to 200°. Cover a baking tray with parchment paper and melt the coconut oil in the oven on the tray for a couple of minutes. Spread evenly.
Chop cauliflower into medium – small florets (it’s really up to you, I prefer them smaller as they go crispier).
In a large bowl, mix together the flour, paprika, turmeric, cumin, coriander, garlic, ginger, salt and pepper. Ensure everything is combined nice and evenly.
Next, add the almond milk to a separate bowl and begin dunking a few florets of cauliflower. Once soaked, dip them into the flour until well coated and add to the baking tray.
Try double dipping some of them (milk-flour-milk-flour) which will create a batter – like consistency, giving a thicker, softer coating (the mix between crispy and soft is amazing).
Don’t leave out the tiny florets either- these are extra special as they work great for a super crispy coating.
Bake for 15 minutes before turning them over. Add more almond milk to any florets that might still have dry flour on them and bake for a further 15-20 minutes.
Serve up with your favourite vegan main and enjoy!
Fun, nutritous and delicious.. you can’t go wrong 🙂
P.S. I’d love to know if anybody has tried making a similar version of these? I’ve read great things about pan frying them..
12/11/16 Update: just felt the need to add this – after I mentioned to my friend about making these the day she gave birth, she admitted she’d had total crispy cauliflower cravings throughout her pregnancy, and had visited the restaurant we first discovered it multiple times towards the end!
Needless to say I whipped her up a batch in a nice little food parcel with some houmous and salad, and she loved it!
Ahh, universe, how you continue to fascinate me so.💚