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These crispy cauliflower bites are the perfect way to use a whole cauliflower in one meal. They’re crispy, crunchy, easy to make and ready in 25 minutes from start to finish.

I don’t know about you but when my new vegetable delivery box arrives each week. I immediately get to creating interesting meals from the leftover veggies in the veggie crisper. I find if I leave them there, the new ones can taunt me with their freshness. I’m yet to share how I pack my veggie crisper when my new vegetable box arrives, it’s somewhat of a ritual and a reminder of what’s there. It’s amazing what can be forgotten in 1 week.

This little creation was inspired by my favourite Op Shop find, Recipes from the Sultan’s Kitchen, by Doris.M.Ady. The book is full of recipes from India, Burma and other regions. There are no pictures, it’s spiral bound and the recipes are simple but delicious. My kind of cooking.

Serves: sides for 2 adults

Ingredients

  • 1 cauliflower

  • 2 tablespoons of spices: curry powder with a bit of smoked paprika works well but it’s open for interpretation

  • Salt

  • Pepper

  • 2 – 3 tablespoons of flour: coconut, tapioca, corn, besan work well

  • Coconut milk (around 1/4 cup)

Method

  1. Preheat oven to 210 degrees C.

  2. Chop cauliflower into florets and place in bowl.

  3. Coat cauliflower in spices, salt and pepper. Mix well.

  4. Coat cauliflower in flour. Mix well.

  5. Add coconut milk about 2 tablespoons at a time to create a batter. I keep mine a little on the dryer side, but this is going to be dependant on the size of your cauliflower too. Let your kitchen mojo guide you for this.

  6. Lay onto a lined baking tray with gaps between them, don’t crowd the pan (this is crispy baking 101).

  7. Cook in oven until crispy and crunchy, about 20 minutes.

Serve as is or with a quick spiced yoghurt dip. They’d be great as a side to slow baked chicken thigh, a roast chicken (cook as the same time at the same heat as the chicken, they’ll just take longer, maybe 40 minutes), with falafel and a fresh salad, yellow rice, in a flatbread with fresh rocket and a dip like roast capsicum.

Store these really are better fresh from the oven, they’re fine to eat the next day hot or cold but they don’t get the same crisp.

Have you made these? Tag @lunchladylou and #lunchladylou on Instagram to share your creations.


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Hey, I’m Lou

Lover of crispy bacon, homemade popcorn and Mama to BJ.  I’m here to empower you to cook delicious and doable meals for the modern day – even when you’re busy.

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