1 cauliflower
2 tablespoons of spices: curry powder with a bit of smoked paprika works well but it’s open for interpretation
Salt
Pepper
2 - 3 tablespoons of flour: coconut, tapioca, corn, besan work well
Coconut milk (around 1/4 cup)
Preheat oven to 210 degrees C.
Chop cauliflower into florets and place in bowl.
Coat cauliflower in spices, salt and pepper. Mix well.
Coat cauliflower in flour. Mix well.
Add coconut milk about 2 tablespoons at a time to create a batter. I keep mine a little on the dryer side, but this is going to be dependant on the size of your cauliflower too. Let your kitchen mojo guide you for this.
Lay onto a lined baking tray with gaps between them, don’t crowd the pan (this is crispy baking 101).
Cook in oven until crispy and crunchy, about 20 minutes.
SERVE as is or with a quick spiced yoghurt dip. They’d be great as a side to slow baked chicken thigh, a roast chicken (cook as the same time at the same heat as the chicken, they’ll just take longer, maybe 40 minutes), with falafel and a fresh salad, yellow rice, in a flatbread with fresh rocket and a dip like roast capsicum.
STORE - these really are better fresh from the oven, they’re fine to eat the next day hot or cold but they don’t get the same crisp.
You guys are doing a great job! We just love our weekly delivery of delicious produce. The best part is opening the box with our daughter and exploring all the different fruits and vegies together.Thank you!
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