• recipe
  • Baking/Roasting
  • Gluten Free
  • Main
  • Vegan
    • April 28, 2020

    Sweet and Spicy Cauliflower

    This is such a moreish dish not to mention refreshing.

    The balance of the spicy cauliflower with the fresh, crunchy cabbage and carrots topped with a creamy avocado dressing is just delicious.

    Prep Time

    15 mins

    Cook Time

    20 min

    Serves

    6

    Ingredients

    1 Cauliflower Head

    1/2 Cup Plain Flour or Gluten Free Flour

    1/2 Tsp Red Chilli Powder

    1/4 Tsp Asafoetida Powder

    1 Tsp Himalayan Salt

    1/2 Cup Oat Milk

    1/4 Cup Hot Sauce

    1 Tbsp Coconut Oil

    1 Tbsp Maple Syrup

    Method

    1. Preheat the oven at 200C and place greaseproof paper on a baking trat
    2. Cut up the cauliflower head into small florets.
    3. In a bowl mix together the dry ingredients.
    4. Add the milk, you want the consistency of a batter to be thick enough to stick to the florets.
    5. Coat the cauliflower and place on the baking tray and put in the oven for 20 minutes.
    6. Meanwhile mix together the hot sauce (I used Maggi Masala Chilli Sauce), coconut oil and the maple syrup.
    7. Once the cauliflower is done coat with the hot sauce mix and place in the oven for a further 20 mins.
    8. Finely chop purple cabbage and carrots.
    9. Add the salad to tortilla wraps, layers with cauliflower florets and top with avocado dressing (recipe below) and a squeeze of lime.
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