Spiced Cauliflower Nuggets with Coriander Sauce
If you haven't tried roasted cauliflower yet, these spiced nuggets are a great introduction to the flavoursome result. I use chickpea flour in this recipe as it colours well during cooking. It is a versatile, gluten-free flour to add to the pantry that can be used for vegetable fritters and pancakes.
Ingredients
- half a large cauliflower, about 700g
- 1 tsp mild curry powder
- ½ tsp turmeric powder
- ½ tsp ground cumin
- ½ tsp salt
- 3 tbsp chickpea flour or use standard flour
- 2 tbsp olive oil
Coriander sauce
- A small handful (30g) of fresh coriander leaves
- 1 garlic clove, roughly chopped
- ½ cup unsweetened yoghurt
- 1 tsp olive oil
- Pinch of salt
Instructions
- Preheat the oven to 200C.
- Use your fingers to break the cauliflower into bite-sized florets.
- Combine the spices and flour in a mixing bowl and toss the cauliflower pieces in batches to evenly coat.
- Spread the cauliflower in a single layer on a large baking tray – use two trays if needed. Drizzle evenly with the oil.
- Bake for 15 minutes then remove the tray from the oven. Use a spatula to turn the cauliflower and spread out evenly again. Return to the oven for 10-15 minutes until golden.
- Combine the coriander sauce ingredients in a blender and blitz into a smooth sauce (alternatively, finely chop the coriander and garlic and stir through the yoghurt). Pour into a small bowl and serve alongside the cauliflower nuggets. Serve with pan-fried fish that has been dusted in the leftover spiced flour before cooking.