Mexican Cauliflower Bites
A great little guilt free snack to have stored in the fridge for when you feel peckish, alternative to movie munchies, or entree for dinner.
- 2 free-range eggs
- ¼ cup extra virgin olive oil
- ½ tsp turmeric powder
- ¾ cup almond flour
- 2 tbsp Mexican seasoning
- 1 tsp Murray River salt
- 1 medium head cauliflower
Smoked Chipotle Mustard Cheese Sauce Ingredients
- ½ cup vegetable (or chicken stock)
- 1 tbsp smoked chipotle tabasco sauce
- 1/3 cup sesame seeds
- 1 tsp cider vinegar
- 1 garlic clove
- 25 grams nutritional yeast
- 2 tsp Colmans Mustard powder
- ½ tsp turmeric
- ½ Murray River salt
- 4 tbsp extra virgin olive oil
CAULIFLOWER BITES METHOD
Preheat oven to 160°C. Cover a baking tray with greaseproof paper.
Crack eggs into a medium-sized bowl then add oil and turmeric. Whisk together until combined then set aside.
In a separate bowl combine flour, seasoning and salt then set aside.
Divide cauliflower into florets, using a knife if necessary. Dip florets one at a time into egg mixture then into Mexican almond flour. Once thoroughly coated, shake off any excess Mexican flour and lay florets on prepared tray. Repeat process until all florets are completed.
Bake florets for 25–30 minutes until a light brown. Remove from oven and allow resting for 5 minutes before transferring to a serving platter. Serve with Smoked Chipotle Cheese Sauce or a dip of your choice.
SMOKED CHIPOTLE MUSTARD CHEESE SAUCE METHOD
Place in your blender the stock, Tabasco, sesame seeds, cider vinegar and garlic. Leave to sit for 45 – 60 minutes. After the mixture has sat for at least 45 minutes add the remaining ingredients (with the exception of the olive oil) to the blender. Process until the blended to a smooth consistency.
Transfer to a small saucepan and bring to a simmer whilst whisking, continue to cook for 2 minutes still whisking until the sauce has thickened.
Remove from the heat, then in a slow steady stream, drizzle in the olive oil whilst whisking.