Tuesday, 8 November 2016

Roast 'Kentucky' Cauliflower

I was inspired to make this dish, by the Plant Food Power Chef, whose vegan restaurant The Allotment opened recently in Stockport, where I am celebrating my birthday in the New Year.

He made a You Tube video highlighting this dish, but apart from mentioning chickpea flour and smoked paprika, I have winged it as to what goes in the coating,  so until I get to taste his version, I have no idea if this is authentic or not.

1 cauliflower
100 g chickpea flour
Salt and pepper
500 ml almond milk
2 bay leaves
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp chilli powder
1 tsp dried sage

Serves 2

Heat the oven to 190º.   Cut the cauliflower into two and wash thoroughly, then blanch in boiling water, until just tender, when pierced with a knife.


Place in a dish with the almond milk, bay leaves and salt and pepper, then leave overnight to marinade, periodically basting with the milk and turning over to ensure it gets a good soaking.


Sieve the chickpea flour into a dish, with the herbs, spices and salt and pepper and mix well to combine.



Add the cauliflower to the flour mixture and coat with the mixture, pressing it on firmly, so it is evenly covered.





Roast in the oven for 45-50 mins until golden brown and crisp on the outside.   The recipe works so well and tastes finger licking good and would make an excellent starter, if cut into smaller pieces, with a barbecue dip or whatever takes your fancy.




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