This recipe was developed for Blas y Tir using their delicious Welsh produce.

Roasted cauliflower florets coated in a crispy breadcrumb mixture and dipped in a creamy vegan mayo with chopped chives – these are a really great way to eat more of those cruciferous veggies!

Made with little and big kids in mind, these are fun to make because you can get your fingers all gooey and messy (or use a spoon if you’d rather not!) and you can create a mini work station for dipping and coating before they go into the oven for making crispy.

The coating is made from gram (chickpea) flour which you need to aim to get to the consistency of a thick and creamy batter to ensure a good coating on each cauliflower floret.  Do this by adding the water slowly, dash by dash and mixing thoroughly before adding any more.  A thick pancake batter is the thickness you are aiming for.

Add flavour to the batter from a mix of garam masala, sriracha hot sauce and dried garlic – adjust to your taste; less for children and maybe a little more for adults.  The quantities I have listed create a mild flavour, so add more if you like.

Roll the coated florets into the crispy breadcrumbs and sesame seed coating before roasting in the oven for around 20-25mins.

You can make these ahead and pop them into the fridge before baking if needed.

Enjoy! Joanne 🙂

Begin by assembling all of your ingredients.  You will need;

  • Cauliflower
  • Gram (chickpea) flour
  • Garam Masala spice mix
  • Sriracha
  • Dried garlic granules
  • Salt & pepper to season
  • Panko breadcrumbs – or any you prefer
  • Sesame seeds

  1. Wash the cauliflower and break it into smaller, bite-sized florets.
  2. Add the breadcrumbs and sesame seeds to a medium-sized bowl.
  3. Place the gram flour, garam masala, sriracha, dried garlic and seasoning into a large bowl.

  1. Mix the breadcrumbs together with a spoon.
  2. Mix the gram flour mixture together with a spoon then add a dash of water gradually until you reach a thick batter consistency.  If you add too much water, you will need to add a bit more flour until you have a thick batter.  A thin batter will not coat the cauliflower sufficiently.

Now add a piece of cauliflower to the gram flour mixture and coat it all over.  Then place the coated cauliflower in the breadcrumb mixture;

Add the coated cauliflower florets to a baking tray;

Continue until all the cauliflower is coated ( you will probably need 2 trays)

Place the trays into the oven and bake for about 20 mins in a preheated oven at 180 degrees C.

Serve warm with some creamy vegan mayo and chopped chives;

Baked Cauliflower Pakoras with Creamy Vegan Mayo

Baked Cauliflower Crispy Nuggets with Creamy Vegan Mayo

Baked Cauliflower Crispy Nuggets with Creamy Vegan Mayo

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Joanne
Print

Ingredients

  • 1 large cauliflower

Batter

  • 4 cups gram flour
  • 1 tbsp garam masala
  • 1 tsp sriracha hot sauce add more if desired
  • 1 tsp dried garlic granules
  • 1 pinch sea salt & ground black pepper

Crispy coating

  • 2-3 cups panko breadcrumbs or any breadcrumbs
  • 1 cup sesame seeds

Instructions

  1. Begin by assembling all of your ingredients.

    Wash the cauliflower and break it into smaller, bite-sized florets.

    Add the breadcrumbs and sesame seeds to a medium-sized bowl.

    Place the gram flour, garam masala, sriracha, dried garlic and seasoning into a large bowl.

  2. Mix the breadcrumbs together with a spoon.

    Mix the gram flour mixture together with a spoon then add a dash of water gradually until you reach a thick batter consistency. If you add too much water, you will need to add a bit more flour until you have a thick batter. A thin batter will not coat the cauliflower sufficiently.

  3. Now add a piece of cauliflower to the gram flour mixture and coat it all over. Then place the coated cauliflower in the breadcrumb mixture and ensure it is evenly coated.

  4. Add the coated cauliflower florets to a baking tray - you will probably need 2 trays. 

  5. Place the trays into the oven and bake for about 20 mins in a preheated oven at 180 degrees C.

    Serve warm with some creamy vegan mayo and chopped chives.

 

Please share!