Delicious, crispy, gluten-free and vegan!
Try these tonight & they'll become a favorite
Recipe
Ingredients:
1 Head Cauliflower
Olive Oil
Batter Ingredients:
1/2 Cup Quinoa Flour
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Cumin Seeds
1/2 Teaspoon Salt
1 Teaspoon Baking Soda
1 Tablespoon Vinegar
Water
Sauce Ingredients:
1/2 Cup Tomato Paste or Ketchup
2 Tablespoons Hot Sauce
1 Clove minced Garlic
Olive Oil
Directions:
Pre-heat oven to 400 degrees
Cut cauliflower into bite-sized pieces
Prepare the batter by mixing all the dry ingredients, then add vinegar and slowly add water until you get the consistency of a very thick pancake batter.
Oil the baking pan with olive oil
Dip each piece of cauliflower in batter and place on pan
Drizzle a little olive oil over top
Bake at 400 for 10 minutes, turn them over and continue to bake another 10 minutes
Until crispy and golden brown.
Sauce:
Warm the olive oil in a saucepan and saute the garlic until golden
Reduce heat and add the tomato & hot sauce, if you like it sweet, add a touch of honey or maple syrup.
Pour sauce over cauliflower & enjoy!
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