Cauliflower is such a versatile vegetable and is great as a healthy substitute for traditional finger foods. This recipe is perfect to serve at a party and will leave your guests amazed at the taste sensation.
Servings
2
Prep time
Cook time
Recipe
VG
Ingredients
- BATTER
- 1 cup wholemeal flour
- 1 cup soy milk
- ½ cup water
- 2 garlic cloves, minced
- 1½ tsp paprika powder
- Salt & black pepper
- 1 cup vegan BBQ sauce
- 1 head cauliflower, cut into bite-size pieces
- 3 pieces wholemeal sourdough or bread, pulsed in food processor
VEGAN AIOLI - 1 cups raw cashews
- ½ cup lemon juice
- ¼ tsp salt
- 1 cup water
- 1 tsp Dijon mustard
- 2 cloves garlic, finely chopped
- ¼ tsp apple-cider vinegar
- 2 tsp sriracha sauce
Method
- Heat the oven to 200ºC.
- Add all the batter ingredients to a large bowl and whisk to a batter. Dip the florets into the batter so they’re completely coated, then roll them in the breadcrumbs.
- Line a baking tray with baking paper and evenly space the cauliflower florets on the tray. Bake for 30–40 mins until crisp and golden brown.
- Purée the aioli ingredients in a high-speed blender until smooth (not grainy). Store in an airtight container in the fridge until required.
- Serve immediately with the vegan aioli on the side.
- Note: Any leftover vegan aioli can be frozen.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
