A delicious snack on its own, or as a taco filling (which is what we did). These bites are light, crispy, and full of flavour.
Serves: 4 sides
Prep time: 5 minutes
Cook time: 20 minutes
2 cups of cauliflower florets
½ cup of chickpea flour
2 teaspoons of cumin
1 teaspoon of paprika
½ teaspoon of cayenne pepper
5 tablespoons of water
½ tablespoon of coconut oil
Preheat your oven to 180C fan-forced and grease a tray with ½ a tablespoon of coconut oil.
Mix the dry ingredients in a bowl until well combined.
Add the water until a runny batter forms.
Coat the florets in the batter.
Place the florets on the greased tray.
Cook the cauliflower for 10 minutes then flip, cook for a further 10 minutes until golden brown.
Garnish with fresh coriander and serve with guacamole or garlic aioli.