Korean fried cauliflower.Cath MuscatKorean fried cauliflower
These delicious vegan treats rule – they’re great on a bagel with avocado and sliced tomato,or cold the next day smooshed onto a cracker with cheese. Oh,and they’re not actually fried. The many spices in this recipe can be annoying,so we’ve included an excellent alternative that uses only curry powder.
INGREDIENTS
- 1 large,gorgeous head of cauliflower
- 1 cup (100g) almond meal
- ½ cup (65g) tapioca flour
- 200ml tinned coconut cream
- cooking oil spray
- kewpie mayo and tonkatsu sauce or just any peri peri or sriracha sauce,to serve
- Preheat the oven to 180C fan-forced (200C conventional).
- Cut the cauliflower head into nugget-sized pieces. (You can also use the leaves and stem,cut into bite-sized pieces.) Spread the cauli over two baking trays and pop both in the oven for 15 minutes.
- Meanwhile,combine the almond meal,tapioca flour and spices and whisk well to remove any lumps (I use the food processor for this).
- Remove the cauliflower from the oven. Pour the coconut cream over the trays to coat the semi-cooked cauliflower,then scatter your magical powder over. You should have enough to coat the pieces all over,with maybe a little left over for next time. Spray lightly with cooking oil spray. Roast for 20 minutes or until charred and golden.
- Serve with your choice of condiments.
Serves 6-8
Tips:
1. Garlic powder can be a bit difficult to find and is not to be confused with granulated garlic,which is nasty. Look for it in greengrocers and Indian spice shops.
2. I often make double the crumbing mixture,label it and freeze it for next time.
3. Be aware that cauliflower shrinks down,so you might get less than you think.
Photo:This is an edited extract fromThe Food Fix by Yumi Stynes and Simon Davis,published by Murdoch Books,RRP $39.99.Photography:Cath Muscat.Buy now