Servings: 3 -4 servings
Ingredients
- 2 cups cauliflower florets
- 1 cup chickpea flour
- 1 cup of water
- 1 tbsp nutritional yeast
- ½ tsp smoked paprika
- ¼ tsp salt
- Cracked black pepper
- Onion seeds
- fresh cilantro to garnish
- BBQ Tandoori sauce
- ½ tsp coconut oil
- 1 tsp garlic flakes
- ½ tsp onion flakes
- 1 tin tomato puree
- 2 tbsp tomato paste
- 3 tbsp maple syrup
- ½ tsp red miso paste
- 1 tbsp apple cider vinegar
- 1 tsp soy sauce
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp dried oregano
- 1 tsp tandoori spice
- ⅓ tsp salt
- cracked black pepper
Instructions
- Preheat oven to 180C/360F.
- Wash the cauliflower florets, pat dry, and set aside.
- Mix the chickpea flour, water, nutritional yeast, paprika, salt, and pepper.
- Mix the BBQ sauce and then set aside.
- Dip the cauliflower florets in the batter and place on a parchment paper-lined tray, bake for 15 minutes and remove, dip into the sauce and bake again for 10-15 minutes until caramelized.
- Serve with a sprinkle of onion seeds extra BBQ sauce, chopped cilantro and sliced limes.
Notes
The chickpea flour can be replaced with regular plain all-purpose flour.
Extra water can be used to dilute the batter if you choose.
The onion seeds can be replaced with toasted sesame seeds.
Another curry spice can be used like Colombo or even any spicy sauce alternative like sriracha.
Make use of a fork for dipping the florets
Find more of Mariza’s recipes on @lifeinthesouth.co.
Tried this recipe?Let us know how it was!