With a crispy shell and a soft core, these mouth-watering cauliflower 'wings' are a great way to include the vegetable-flower in your family's diet. Gluten-free, low in fat and carbohydrates, and high in fiber and vitamin C, cauliflower is said to have anti-cancer properties, if not boiled. And this recipe doesn't require any boiling (so no stinky odors in your kitchen either!), you just need to prep the sauce, cut the florets, coat them and bake them into a tender-crispy bite.
Perfect as a healthy side dish for so many meals, they look fried but they are actually baked. The taste is a combination between the nutty, greasy flavor of the peanut butter, with a spicy kick, and its crispy outside works wonders with the soft flavored core. Part of the Brassica oleracea family -- together with broccoli, Brussels sprouts, cabbage and kale -- its name combines the words 'caulis' (cabbage) and 'flower' -- and its never tasted so good!
1. Gather the ingredients
- 1 medium cauliflower
- 1 tbsp of peanut butter
- 2 tsp of olive oil
- 1 tbsp of soy sauce
- 1 tsp of lemon juice
- 1 tsp of masala
2. Cut the florets
After washing the cauliflower, cut it into bite-sized florets.
3. Make the sauce
Combine the peanut butter, extra virgin olive oil (or coconut oil), soy sauce, lemon juice and masala (you can also use cayenne pepper, curry or other spice you want) and stir it into a sauce.
4. Coat the florets
In a large bowl, mix the florets with the sauce making sure each piece is nicely coated.
Spread out the saucy florets in a baking tray without overlapping too much. Bake or grill at 400°F for 15 minutes, until they are soft.
Eat them warm with a little more lemon juice and spring onions.
Photos © Ana Lisa Alperovich for Inhabitots