Healthy Kelsi shares her foodie’s dream trip with exotic plant-based recipes.
Serves 4 / NF GF / cook: 50 minutes
Cauliflower is such a popular vegetable in many different parts of the world, but I think this way of preparing it takes the cake. I love the crunchy batter coating and perfectly tender middle. And it works perfectly with my Tofu Mayo (see below).
Ingredients
1 cup chickpea flour
1 cup plant-based milk
1 teaspoon salt
2 tablespoons smoked paprika
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon cracked black pepper
1 cauliflower, chopped into florets
2 cups panko breadcrumbs, gluten-free optional
1 tablespoon olive oil
To serve
Tofu Mayo (see below)
Siracha sauce
Handful of parsley, finely chopped
Method
Preheat your oven to 200°C and line a baking tray with baking paper.
Mix together the flour, plant milk, salt, paprika, dried oregano, garlic powder and black pepper until it turns into a batter.
Pour the cauliflower into the bowl and mix well with your hands, making sure each piece of cauliflower is covered. Transfer cauliflower to a bowl with the panko breadcrumbs and coat each piece thoroughly. Place the cauliflower onto the baking paper, drizzle over the olive oil and bake in the oven for 40 minutes. Flip the cauliflower halfway through.
Tofu Mayo
Makes 1 cup / GF NF / cook time: 10 minutes
I make a batch of this Tofu Mayo almost every week. It’s perfect for dipping sauces and dressings and is super high in protein.
Ingredients:
150 grams silken or firm tofu
2 tablespoons plant-based milk
1 clove garlic
1 teaspoon lemon juice
1 teaspoon salt
Method:
Add all of the ingredients to a blender and blend until smooth. Store in an airtight container in the fridge for up to 7 days.
This is an edited extract from Healthy Kelsi Travel Kitchen by Kelsi Boocock, published by David Bateman Ltd, $50, distributed by Bateman Books.
