CRUNCHY CAULIFLOWER

Boy these were good! Cauliflower never ceases to amaze me. I have made soups, dips, purees, rice, bakes and pastas all from cauliflower.  The neutral taste, and incredible texture can be turned into so many delicious dishes.  

These crunchy bites are so good.  I had planned on leaving them for the children but ended up snacking away on them by myself.

Serves 4-6 as a snack

Ingredients

1 head medium cauliflower

1 cup flour

Pinch ground turmeric

Pinch salt

Water

Crumbs

1 cup flour

½ cup potato or corn starch

½ tsp ground smoked paprika

½ tsp nutritional yeast (optional)

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

Freshly ground black pepper

oil

Method

Preheat the oven 200C

Bring a large pot of salted water to the boil.

Prep the cauliflower into bite sized florets and steam until just tender (4-5 minutes), remove and cool.

Mix the first amount of flour with turmeric and salt and add enough cold water to form a thick lump free paste.

In a medium size bowl mix all the ingredients together for the crumbs set aside.

Line a baking tray with baking paper. Drizzle over oil.

Dip the cauliflower florets into the flour and turmeric paste to coat and drain off excess.

Carefully coat in the crumbs and place onto an oiled tray, continue until all the cauliflower is done.

Place the tray in the top part of the oven and roast the cauliflower for 20 minutes, turning the florets part way through cooking to evenly colour and crispen up.

Sprinkle with sea salt flakes and freshly squeezed lemon.