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Ingredients

1 cauliflower

Batter mix
120g Mornflake Stoneground Oatmeal Fine
230ml almond milk
1 tsp. onion salt
1 tsp. garlic powder
1 tsp. smoked paprika
A few twists of black pepper
60g dairy-free butter or butter

Breadcrumb mix
170g gluten-free breadcrumbs
2 tsps. smoked paprika
1 tsp. turmeric powder
½ – 1tsp. chilli powder (to taste)
A few twists of black pepper

Method

Pre-heat the oven to 180°C and line a large baking tray with baking paper.

Wash and prepare the cauliflower, breaking or chopping it into bite-sized pieces.

Melt the dairy-free butter and set to one side. In a large bowl, add the milk, melted butter, fine oatmeal and seasonings. Whisk into a batter.

In a shallow wide bowl add the breadcrumbs, all the spices and stir.

Using two forks, skewer a piece of cauliflower and dip into the batter coating first and then the breadcrumbs. Once coated place on the baking tray. Repeat until all the pieces are coated.

Place in the centre of the oven and bake for 30-35 minutes until golden brown.

Serve immediately with a spicy tomato salsa and dips.




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