This recipe is from Vegan Food & Living magazine, but I was missing turmeric and coconut flour and my allergy to so many seeds, meant I had to change many of the ingredients, but even so it is fantastic.
60 g oats
1 tbsp onion seeds
Zest of one lime
1 tbsp lime juice
1 tsp chilli powder
1 tsp ground ginger
45 g desiccated coconut
150 ml almond milk
2 tbsp cornflour
500 g peas
1 tbsp lemon juice
1 tbsp olive oil
2 tbsp mint leaves
Salt and pepper
Heat the oven to 200º. Cut the cauliflower into bite sized florets.
Blitz the oats with a stick blender, put into a bowl with the onion seeds, ginger, chilli powder, lime zest, coconut and a good grind of salt and pepper and mix well.
Whisk the almond milk, lime juice and cornflour together in a bowl, until you have a thin batter, then season with salt and pepper.
Dip the cauliflower into the batter, then roll into the oat mixture, coat thoroughly and put into a roasting dish and bake for 45-50 mins, until the coating is crisp and brown.
Blitz the peas, mint, lemon juice and olive oil, until you have a rough puree, then season to taste.
I served the cauliflower on wraps liberally spread with the pea puree, some shredded carrot and pine nuts and loads of chilli sauce. This dish is, in my opinion, better than the spicy cauliflower buffalo wings recipe, it is delicious.