Baked cauliflower tempura

Recipe provided by Velisha Farms and production by My Market Kitchen

 
 
 

Serves 2

Ingredients

1 whole cauliflower

4 Tbsp coconut Yoghurt

150ml Almond milk (maybe a little extra)

3 Tbsp Tomato paste

4 Tbsp Olive oil

1 Tbsp Garam masala

1 Tsp Smoked paprika

1 Tsp onion powder

1 Tsp Turmeric

1 Dried Fenugreek

150g Chickpea flour

200g panko breadcrumbs

Coriander yoghurt:

½ bunch of Coriander chopped

150g Greek Yoghurt

Juice of 1 lime

1 Tsp of Sugar

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Method

  1. Preheat your oven on 200*.

  2. Chop your cauliflower into florets and set aside.

  3. Mix your yoghurt, milk, tomato paste, oil and spices together to form a wet batter.

  4. Add your cauliflower in and mix well and season.

  5. Place your cauliflower into the breadcrumbs and coat evenly before placing directly on to your baking tray with greaseproof paper.

  6. Bake for about 25minutes until crisp.

 
 
RecipesTess LeederLunch, Dinner, All 4