March 9, 2017
Since discovering that chickpea flour makes a great ‘eggy’ batter I have been making these cauliflower bites often. Ken and I can easily polish off an entire large head of cauliflower in one sitting. Coating the veggies in breadcrumbs and then baking produces a crisp crust without using any oil. These taste as good as any deep fried appetizer, but without any oil. And the same recipe will also work with other veggies, such as breaded eggplant or zucchini sticks. Use whatever spice mix your heart desires.
Chickpea flour can be found in the ethnic aisle of most grocery stores, with the East Indian staples. It is also referred to as Besan or Gram Flour. I also use it to make egg-less omelettes and French toast.
Baked Cauliflower Bites
- 1 head cauliflower, cut into florets
- ½ cup unsweetened and unflavoured plant based milk (I use almond or cashew)
- ¼ cup chickpea flour
- 1/2 tsp each salt, onion powder, garlic powder
- 1/4 tsp ground black pepper
- 1 cup dried whole grain bread crumbs (gluten free, if required)
Preheat oven to 400F and line a large baking sheet with parchment paper.
Place breadcrumbs in a small bowl and roll each cauliflower floret in the bread crumbs to coat.
Place florets on prepared baking sheet. Bake 15 to 20 minutes until tender.
These are good just as they are, but try the dipping sauce below for a tasty treat.
Honey Garlic Dipping Sauce
- 4 Tbsp honey (or substitute with Brown Rice Syrup for a vegan option)
- 4 cloves garlic, minced
- 1 tsp onion powder
- 1 tbsp soy sauce
- ½ tbsp sriracha sauce
- 6 tbsp water mixed with 2 tsp corn starch (or arrowroot powder)
In a small saucepan, mix all ingredients until well combined. Cook over medium heat, stirring constantly until the sauce bubbles and thickens. Remove from heat and serve over the baked cauliflower florets or as a dipping sauce.