Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter & cauliflower
Sauce
Dip & garnish
How it's done
Batter & cauliflower
Mix all of the ingredients in a blender to produce a smooth batter, transfer to a bowl.
Dip the cauliflower florets in the batter one at a time, then place on a baking tray lined with baking paper.
Roast for approx. 25 mins. in the centre of an oven preheated to 180°C. Turn the florets after 15 mins.
Sauce
To make the sauce, mix the agave syrup, chilli sauce, lemon juice and coconut oil in a blender, pour into a bowl. Remove the cauliflower from the oven, toss individually in the sauce, return to the tray and roast for a further 20 mins.
Dip & garnish
To make the dip, puree all of the ingredients in a blender, serve with the cauliflower.
Garnish with the tahini, lemon and sesame seeds.
| Note: | This recipe is incredibly spicy so if you're not a fan of spicy food, it's probably best you sit this one out. Or maybe replace the hot sauce with passata seasoned with a little salt and paprika. I've not put this to the test, but it's definitely worth a try. |
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