“Divine Vegan Indian-Spiced Cauliflower Bites with Coconut Curry Dipping Sauce”

Allergens

None

Ingredients

• 1 large head of cauliflower
• 2 cups chickpea flour
• 1 cup unsweetened almond milk
• 2 teaspoons turmeric powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• Salt to taste
• Oil for frying
• Fresh cilantro leaves for garnish For the Coconut Curry Dipping Sauce:
• 1 cup coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• Salt to taste

Instructions

1. Begin by preparing the cauliflower bites. Cut the cauliflower into florets and set aside. In a large bowl, whisk together the chickpea flour, almond milk, turmeric, coriander, cumin, paprika, black pepper, and salt until well combined. Add the cauliflower florets to the batter and mix gently to coat each piece evenly. Heat oil in a deep frying pan over medium high heat. Carefully add the coated cauliflower bites and fry until golden brown and crispy, turning occasionally to ensure even cooking. Remove from the oil and place on paper towels to drain any excess oil. While the cauliflower is frying, prepare the coconut curry dipping sauce by whisking together all ingredients in a small saucepan over low heat. Continue to stir until the sauce has thickened slightly and all flavors are well combined.

Chef’s Insight

To achieve the perfect crust on the cauliflower bites, make sure to fry them in oil that is at the correct temperature and do not overcrowd the pan.

Notes

For a spicy kick, add a pinch of cayenne pepper to the batter or serve with chopped fresh chili.