This recipe is from my new book GO LEAN VEGAN. These little bites make a brilliant healthy snack – crisp and tangy and delicious served on their own or dipped into a spicy mayo or yogurt dip. A great way to encourage children to eat more veggies too.
Difficulty – Easy
Time 10 minutes preparation plus 35 minutes cooking time
Serves 8-10
Cauliflower is a fabulous healthy cruciferous vegetable. Packed with vitamin C, B vitamins for energy plus choline important for brain health. Known for its phytonutrients including sulphur compounds it can support detoxification and may help fight against cancer.
Cauliflower is part of the cruciferous family that also includes broccoli, cabbage, kale, watercress and pak choy. Instead of cauliflower you could use broccoli florets or courgette slices.
Serves 8-10 as a snack
400g cauliflower or broccoli florets / 1 large cauliflower
60g gram (chickpea) flour or coconut flour
1 tsp garlic powder
1/2 tsp smoked paprika
1 tsp onion salt
60ml water
60ml hot sauce, preferably sugar-free
Preheat the oven to 220°C/fan 200°/gas mark 7 and line a baking tray with non-stick baking parchment.
Mix together the gram (chickpea) flour, garlic powder, onion salt and water and mix to form a thick batter. Dip each floret into the batter so that it is fully coated and place on the lined baking tray.
Bake in the oven for 15 minutes, then drizzle over the hot sauce, making sure all the florets are coated. Return to the oven and bake for a further 20 minutes until crispy.
Nutrition Per 60g serving: 38 kcal; 2.7g protein; 0.7g fat; 0.1g saturated fat; 5g carbohydrates; 2.1g sugars
