Recipe: Smokey popcorn cauliflower

Cauliflower is such a popular vegetable in many different parts of the world, but I think this way of preparing it takes the cake. I love the crunchy batter coating and perfectly tender middle. And it works perfectly with my Tofu Mayo.

Serves 4

Ingredients

1 cup chickpea flour

1 cup plant-based milk

1 tsp salt

2 tbsp smoked paprika

1 tsp dried oregano

1 tsp garlic powder

1 tsp cracked black pepper

1 cauliflower, chopped into florets

2 cups panko breadcrumbs, gluten-free optional

1 tbsp olive oil

TOFU MAYO

150 g silken or firm tofu

2 Tbsp plant-based milk

1 clove garlic

1 tsp lemon juice

1 tsp salt

To serve

Siracha sauce

Handful of parsley, finely chopped

1. Preheat your oven to 200°C and line a baking tray with baking paper.
2. Mix together the flour, plant milk, salt, paprika, dried oregano, garlic powder and black pepper until it turns into a batter.
3. Pour the cauliflower into the bowl and mix well with your hands, making sure each piece of cauliflower is covered. Transfer cauliflower to a bowl with the panko breadcrumbs and coat each piece thoroughly. Place the cauliflower onto the baking paper, drizzle over the olive oil and bake in the oven for 40 minutes. Flip the cauliflower halfway through.
4. To make the tofu mayo add all of the ingredients to a blender and blend until smooth.
5. Serve the popcorn cauliflower with Tofu Mayo, siracha and chopped parsley.

Images and text from Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock, RRP $49.99, published by Bateman Books.