"These perfectly tender golden cauliflower bites are so moreish! By gently boiling the cauliflower before coating it in a golden chickpea batter means they melt in your mouth while still holding a slight crispy coating. Enjoy!" - Rocio Graves
(serves 2-3 people)
- 1 medium sized cauliflower head
- 2/3 cup chickpea flour
- 1/2 cup water
- 3 TBSP olive oil
- 1 tsp apple cider vinegar
- 1 tsp ground turmeric
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp cumin
- *optional 1/2 tsp garlic powder
- Preheat oven to fan 200 C
- Start by making the chickpea batter which will cover the cauliflower florets, for this, whisk together the chickpea flour, ground turmeric, salt, cumin, black pepper, olive oil, apple cider vinegar, when well combined slowly add the water until achieving a thick liquid consistency with no lumps. Leave the chickpea batter to set at room temperature while you prepare the cauliflower.
- Bring water to boil in a medium sized saucepan with a good pinch of salt. Meanwhile, remove and discard the cauliflower leaves and stem (compost them or use them for a stew!); now using your hands break the cauliflower head into medium sized pieces.
- When the water is boiling, bring the heat down to simmer and throw in the cauliflower pieces to cook for ten minutes. Then thoroughly drain the water over a colander and allow the cauliflower to cool down for 10 minutes or so.
- In a separate bowl, generously coat the cooked cauliflower pieces with the chickpea batter, mixing with the hands to make sure all parts of the cauliflower are well coated. Now place each piece on a lined baking tray by hand. Discard whatever chickpea batter is left inside the bowl (or use it to make a delicious Socca!)
- Place the baking tray in the oven and roast for 10 minutes, then flip each cauliflower piece and allow to roast for another 5-10 minutes until golden on both sides.
- Enjoy added to a warm salad, on their own or dipped in chutney!
Recipe and photography by Rocio Graves.