Whilst in LA, cauliflower seemed to be on the menu everywhere, mostly in the form of deliciously spiced, salted and roast bites. A vegan alternative to ‘chicken wings’ is the easiest description of this recipe, and it really does work well as a savoury side dish. Couple this with curry (featured in the picture to the right), eat it alongside salads or chillis, or make them as a starter to dip in chilli sauce or mint yoghurt.
The most effective way of cooking this cauliflower recipe is in the oven, but if you fancy popping them on the BBQ itself, place them over direct heat and close the lid on the bbq if you have one.
serves 6 as a side or starter
- 1 cauliflower head
- 2 tbsp brown rice flour (you could also use spelt or corn flour, or ground oats if you can’t get your hands on anything else)
- 1 tbsp each of: paprika, garlic, cumin, cinnamon, oregano and optional lemon zest
- A big pinch of salt and pepper
- 1 large glug of olive oil
- Pre-heat the oven to 190C or get the bbq fired up
- Break the cauliflower into bize-size florets and place them in a large mixing bowl
- Sprinkle in the spices, seasonings and brown rice flour
- Add a large glug of olive oil
- Mix well to coat all the cauliflower pieces
- If you’re using the BBQ, place them over direct heat and close the lid. Cook until they’re charred and slightly softened
- To cook in the oven lay the cauliflower florets and any spices left in the bowl onto a baking tray and bake for roughly 30-35 minutes. Check on them every 15 minutes. They’re done when they’re slightly charred smelling delicious.
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