Bang Bang Cauliflower
Servings - 2 - 3
INGREDIENTS
Brown rice flour - 175 grams
Salt - 1 teaspoon
Cumin powder - 1 teaspoon
Paprika - 1 teaspoon
Almond milk - 250 milliliters
Cauliflower - 440 grams
Chilli flakes - to taste
Chili sauce - 2 tablespoons
Tomato sauce - 1 tablespoon
Thai chili sauce - 3 tablespoons
Spring onions - for garnishing
PREPARATION
1. In a mixing bowl, add 175 grams brown rice flour, 1 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon paprika and mix it well.
2. Add 250 milliliters almond milk and mix it well to make a thick batter.
3. Take 440 grams cauliflower and dip it in prepared batter.
4. Place it on a baking tray.
5. Sprinkle chilli flakes on it.
6. Preheat the oven to 400°F/200°C. Bake for 35 - 40 minutes.
7. In a bowl, add 2 tablespoons chili sauce, 1 tablespoon tomato sauce, 3 tablespoons Thai chili sauce and mxi it well.
8. Top the cauliflower with prepared sauce.
9. Garnish with spring onions.
10. Serve hot with prepared sauce.
Garlic Parmesan Roasted Cauliflower
Servings - 2 - 3
INGREDIENTS
Cauliflower - 540 grams
Olive oil - 1 tablespoon
Salt - 1 teaspoon
Black pepper - 1/2 teaspoon
Garlic - 1 tablespoon
Paprika - 1 teaspoon
Parmesan cheese - to taste
Coriander - for garnishing
PREPARATION
1. Transfer them into a bowl, add all the ingredients except parmesan cheese and mix it well.
2. Line a baking sheet with foil.
3. Transfer it to the prepared baking sheet. The florets should be in a single layer.
4. Preheat the oven to 400°F/200°C. Bake for 15 minutes.
5. Remove it from oven.
6. Turn the florets to the other side, sprinkle with the parmesan cheese and bake 15 more minutes.
7. Garnish with coriander.
8. Serve hot with ketchup.
Cauliflower Fritters
Servings - 2 - 3
INGREDIENTS
Water
Cauliflower florets - 300 grams
All purpose flour - 150 grams
Turmeric - 1/2 teaspoon
Salt - 2 teaspoons
Sugar - 3 teaspoons
Nigella seeds - 1/2 teaspoon
Poppy seeds - 1 teaspoon
Green chili - 2 teaspoons
Oil - 2 tablespoons
Water - 400 milliliters
Oil - for frying
Rock salt - for garnishing
PREPARATION
1. Heat sufficient water in a pot and bring it to a boil.
2. Add 300 grams cauliflower florets, cover it with lid.
3. Boil for 5 - 7 minutes.
4. Drain the florets immediately and set aside to cool.
5. In a mixing bowl, add 150 grams all purpose flour, 1/2 teaspoon turmeric, 2 teaspoons salt, 3 teaspoons sugar, 1/2 teaspoon nigella seeds, 1 teaspoon poppy seeds,
2 teaspoons green chili, 2 tablespoons oil, 400 milliliters water and mix well to make a thick batter.
6. Dunk the steamed cauliflower florets into the batter one at a time and coat them well.
7. Heat sufficient oil in a heavy skillet. Deep fry these till they are brown and crispy. Drain it on an absorbent paper.
8. Sprinkle rock salt on top of it.
9. Serve hot with ketchup.
