Breaded cauliflower

Breaded cauliflower with spicy tomato sauce

Did you know that Asian breaded cauliflower (or crispy cauliflower) can also be enjoyed gluten-free and without beer? That’s where chickpea flour comes in, which goes perfectly with the health-packed cauliflower! Add a lightly sweet and sour tomato sauce and you have a deliciously nutritious amps! Enjoy as a snack or serve with anything you like!

Quantity: for two
Preparation time: 50 minutes
Severity: light
It will take:

For cauliflower:

• 1 medium cauliflower
• 210g chickpea flour
• 180-200ml room-warm water or plant milk (more/less if needed)
• 1 tsp garlic powder
• 1 tsp salt (Himalayan salt is a good example)
• Green onions for garnish
• baking paper
• oven plate

For tomato sauce:

• 400g natural unflavoured tomato sauce
• 1-2 tsp garlic powder
• 1-2 tsp maple syrup
• 1 tsp coconut oil
• 1/2 tsp chilli flakes (if you prefer spicier, feel free to add more!)
• lemon juice, salt and pepper to taste
• coconut aminos (coconut aminos) sauce to taste, if desired

How to make breaded cauliflower?

Wash and chop the cauliflower into small florets. Next, in a bowl, mix together the chickpea flour, spices and water. A whisk is handy for mixing the dough, but a spoon is also suitable. The dough should be as thick as possible so that it stays on the flower buds. If you feel that the texture of the dough is too liquid or too thick, add a little more flour or water/milk as needed. Once the dough has reached the right texture, pour the cauliflower florets into the dough mixture, mix them evenly with your hands and then place them on a baking tray lined with baking paper.

Bake the cauliflower at 180 degrees for 35 minutes, until the florets turn golden brown. While the cauliflower is cooking, prepare the sauce. For the sauce, heat the coconut oil in a pan and add the tomato sauce, garlic powder, chilli flakes, lemon juice, maple syrup, salt, pepper and coconut amino sauce if desired and bring to the boil. Then lower the heat and simmer for a few more minutes and set aside.

Serve the breaded cauliflower with tomato sauce and sprinkle with chopped green onion. If you like, you can also mix the cauliflower florets with tomato sauce, lightly fry them in a pan and serve with rice or rice noodles – a truly delicious (and if you’re a fan of Asian cuisine, nostalgic) comfort food!

You can also make roasted cauliflower sauces.

See more 100% plant-based recipes in our online recipe book.