Crispy Cauliflower Bites w/ Mexican Salad

Jun 21

SERVES THREE
PREP TIME: 15 MINS
COOK TIME: 20 MINS

FOR THE CAULIFLOWER BITES

1/2 CAULIFLOWER HEAD, FLORETS REMOVED

1/3 CUP CASHEWS

2 GARLIC CLOVES, MINCED

JUICE OF 2 LEMONS

1/2 CUP WATER

2 TSP SRIRACHA

2 TSP SMOKED PAPRIKA

1 TSP CHILLI POWDER

1 TSP TUMERIC

FOR THE SLAW

1/2 HEAD RED CABBAGE, THINLY SLICED

1/2 HEAD GREEN CABBAGE, THINLY SLICED

2 STALKS SPRING ONION, FINELY CHOPPED

2 TBSP FRESH CORIANDER, THINLY CHOPPED

JUCE OF 1 LIME

DRIZZLE OLIVE OIL

SALT & PEPPER, TO TASTE

OTHER SALAD INGREDIENTS

1/2 HEAD COS LETTUCE, ROUGHLY CHOPPED

1 CUCUMBER, SLICED

1 AVOCADO, SLICED

LEMON OR LIME WEDGES, TO SERVE

FRESH CHILLI, THINLY SLICED, TO SERVE

TORN CORIANDER LEAVES, TO SERVE

GARLIC MINCER

SHARP KNIVES

BAKING TRAY

MIXING BOWL

BLENDER

PRE-HEAT OVEN TO 180 DEGREES CELSIUS. LINE A BAKING TRAY AND CUT THE FLORETS OFF THE CAULIFLOWER HEAD
IN A BLENDER, BLITZ THE CASHEWS, LEMON JUICE & WATER UNTIL IT’S A SMOOTH AND RUNNY CONSISTENCY
POUR INTO A MIXING BOWL & STIR IN THE SRIRACHA AND SPICES UNTIL MIXED THROUGH EVENLY
DIP THE FLORETS INTO THE BATTER UNTIL EVENLY COATED AND PLACE ON THE BAKING TRAY. REPEAT WITH EACH FLORET. ROAST FOR 20 MINS
PREPARE THE SLAW IN A MIXING BOWL, STIRRING TOGETHER
DIVIDE COS LETTUCE BETWEEN BOWLS, TOPPING WITH SLAW AND CUCUMBER & AVOCADO SLICES
REMOVE CAULIFLOWER FROM OVEN AND DIVIDE BETWEEN BOWLS. SERVE WITH FRESH CHILLI, CORIANDER AND LEMON OR LIME WEDGES - ENJOY !

Pork Enchiladas