This is a quick and easy recipe for making cauliflower crunchy and spicy.
I honestly no longer remember which of my numerous cookbooks I featured it in. Among other things, I often modify recipes either because I am not tolerant to some spices, or I don’t have the equipment to make them as per the original (for example, I don’t have an air fryer) or sometimes simply once written in my paper recipe book they are gradually modified over the numerous times I make them.
Baked spiced cauliflower florets
- Preparation time: 30 minutes+baking time
- Ingredients for 4-6 servings
- Difficulty: Easy recipe
- Ingredients
- 1 large cauliflower
- Extra virgin olive oil to taste
- Salt and pepper to taste
- Breadcrumbs to taste
- For the batter:
- 1 tablespoon paprika
- 120 grams of all-purpose flour
- 240 grams of milk
- For the sauce:
- 140 grams of cashews
- 120 grams of milk
- 1 tablespoon lemon juice
- Chopped parsley to taste
- 1 clove of garlic
- Salt and pepper to taste
- 1 tablespoon Worcester sauce
- 1 tablespoon Tabasco
- 1 pinch of chili powder
- Instructions
- Wash the cauliflower well. Dry it and cut off the tops.
- Boil the cauliflower florets in boiling water for five minutes. Drain them.
- Preheat the oven to 230°C.
- Prepare the batter. In a bowl mix the flour with the milk, paprika, salt and pepper.
- Place the cauliflower florets in this liquid batter.
- Place the breadcrumbs on a plate. Coat the florets in breadcrumbs and place them on a baking tray covered with baking paper. Lightly oil and season with salt and pepper.
- Bake in a hot oven for thirty minutes. Use the grill for the last five minutes.
- Meanwhile, prepare the sauce.
- Boil the cashews in boiling water for fifteen minutes. Drain them and put them in a blender with the other ingredients.
- Serve the cauliflower hot with the sauce
Tips to ensure the success of the dish:
- If you find panko the cauliflower will be even crispier
- If you like it spicier, in addition to the paprika you can also add a spoonful of cumin.
