Crispy Cauliflower

Crispy Cauliflower. Raw garlic, 1 medium head cauliflower, 1 cup.

10 + 30 min · 4

Ingredients

• 3 g Raw garlic
• 1200 g 1 medium head cauliflower
• 150 g 1 cup
• 10 g 1 tablespoon
• 13 g 1 tablespoon
• 5 g 1 teaspoon
• 10 g Or maple syrup; 1 tablespoon
• 20 g 2 tablespoons
• 5 g Or another hot sauce; ½ tablespoon
• 5 g Cumin seeds
• 4 g Table salt

Preparation

1. Preheat the oven to 200°C (400°F).
2. Cut the cauliflower into large florets and place in a large bowl.
3. In a small bowl, mix together the cornmeal, cumin, smashed garlic, turmeric, and salt.
4. In a small saucepan over medium heat, whisk together the coconut oil, peanut butter, soy sauce, honey and hot sauce for 1–2 minutes, until combined and slightly darker. Pour over the cauliflower and stir to coat evenly.
5. Add the mixture to the cauliflower in three batches, mixing after each addition to coat the florets. Transfer the coated cauliflower to a baking sheet lined with baking paper. Discard the loose crumbs left in the bowl, which may be about half of the mixture.
6. Bake for 30 minutes, turning the cauliflower with a spatula after 15 minutes. Serve immediately.