Garlic & Pepper Crumbed Cauliflower

VEGAN + GLUTEN FREE + SOY FREE

If you’ve had cauliflower bites before then you know you’re in for a treat. There’s recipes for cauliflower bites all over the internet so it’s likely you have at least heard of them if you haven’t tried them yet.

This recipe is a healthier, crumbed version. The cauliflower pieces are light and almost fluffy with a crispy crumb coating. If you’re after more of a super crispy/deep fried type of cauliflower bites, then this recipe may not be for you. But I do encourage you to give these a go. These work well as a snack, a side dish, or just as a meal on their own.

Allergen Info:

Vegan
Dairy Free
Gluten Free
Soy Free

This recipe does contain nuts (almond meal). This can be replaced with a flour like sorghum or chickpea, the grittier and heavier flours do tend to work best.

The Recipe:

Cooking Time: 30-40 minutes
Snack or side Dish: Serves 3
Meal: Serves 1-2

Ingredients:

  • 3 cups Cauliflower (cut into 1 inch pieces)
  • 1/3 cup almond meal (or flour)
  • 1/3 cup quinoa flakes
  • 1 tablespoon garlic granules
  • 1/3 tablespoon Black Pepper
  • Oil for cooking (Rice Bran or Olive etc)

Method:

  1. Preheat oven to 180°c (356°F)
  2. Wash cauliflower then cut into pieces around 1 inch (2.5cm)
  3. In a bowl mix almond meal, quinoa flakes, garlic and pepper
  4. Lightly brush oil over the cauliflower pieces then toss in the coating until thoroughly coated
  5. Place the coated cauliflower pieces on a tray and cook in the oven for 30 – 40 minutes until golden
  6. Remove from oven and serve straight away, these are best eaten hot and fresh from the oven

    Serving suggestion: with green beans, plant-based sour cream (Dibble Foods) and garlic. Pictured is as a side dish (1/3 of what the recipe makes).

Notes:

Garlic: You can use garlic powder or even fresh garlic if you prefer. Garlic granules are just tiny pieces of dried garlic and the reason for using them for this recipe is just that they just add a really nice texture.

Oil: You’ll notice throughout my recipes that I use Rice Bran Oil a lot! This is not because this oil is any better than the other oil options available, I simply use it because it’s light, very neutral so won’t change the flavours, it’s pretty cheap, and it’s one of the few oils my sensitive stomach can tolerate.

As with all of my recipes, I encourage you to use local and organic ingredients where possible. If you do decide to try these I would love to know how you went! Feel free to send me a message (or photos) through my Instagram: @dianneats

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