BAKED CAULIFLOWER BITES WITH HOT & SWEET SAUCE | STARTER RECIPE, HEALTHY AND DELICIOUS

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

Cut the cauliflower into bite size florets. Make sure there are no worms in between.

Soak the cauliflower in water for 10 minutes. This removes dirt and if there are any worms.

Drain out the water and wash well.

Arrange the florets on a kitchen towel so that excess water gets absorbed.

Preheat the oven to 180C.

Line a baking tray with some parchment paper.

Mix the flours.

Add salt, pepper, kashmiri chilli, onion and garlic powders.

Mix well.

Add the milk or water little at a time to form a batter. It should not be too thin or too thick.

Dip the cauliflower florets in the batter and arrange on the prepared tray.

Bake the batter coated cauliflower florets for 20-25 minutes. The cauliflower should be cooked and appear light golden in colour.

While the cauliflower is baking prepare the sauce.

Take about a ¼ cup of the vegetable stock or water. Add cornstarch in it and mix it well.

Heat both sesame and neutral oil in a wide pan over medium heat.

Stir fry the garlic till it turns light pink in colour.

Add the ginger and stir fry for a few seconds.

Add the water or stock.

Add chilli sauce, maple syrup, vinegar, soy sauce, salt, pepper, kashmiri chilli powder.

Allow the mixture to become hot.

Keep stirring the mixture and add the slurry little at a time.

Keep stirring till the sauce becomes a bit thick.

Lower the heat and allow the sauce to simmer till it becomes thick.

Take the baked cauliflower out of the oven.

Using a fork or chopsticks, dip the baked cauliflower in the sauce.

Arrange on a serving dish or board.

Sprinkle some sesame seeds and chopped spring onion over the cauliflower.

Serve baked cauliflower with the remaining sauce on the side as a starter or appetizer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens