Roasted Cauliflower Bites
I like to serve this easy and tasty side dish for parties or BBQ-evenings with friends and family. Always a hit! Sometimes, I’ll switch it up and serve it with rice or add it in a wrap. Yum! You can also grill them on the barbecue instead of in the oven. Enjoy.
Approx. 15-20 minutes
1-2 days in the air tight container in the refrigerator
Oven or barbecue
1 medium head of cauliflower
1 clove garlic
1 tbsp oat flour (or other flour of choice)
2 tsp smoked paprika, powder
3 tbsp (refined) olive oil
1/4 tsp freshly ground black pepper
½ tsp sea salt
30 ml/2 tbsp water
1 tsp Gucot apple cider vinegar
100 g/3.5 oz. tomato paste
1 tsp mustard
1 tsp maple syrup
Dipping sauce (optional)
– 110 g almond yogurt (or other yogurt of choice)
– 1/4 tsp Gucot apple cider vinegar
– ½ tsp maple syrup
– 2 tbsp nutritional yeast
– 1 clove of garlic
– 1 tsp Gucot tamari
– ½ tsp cumin powder
– ½ tsp chili powder
1. Preheat the oven to 200˚C on the ‘grill’ setting.
2. Line a baking sheet with parchment paper.
3. Cut the cauliflower into florets. Keep the stem for a soup or curry.
4. Finely chop the onion, peel and mince the garlic.
5. Add the onion and garlic along with the remaining ingredients (excluding the cauliflower) to a mixing bowl and blend until creamy using an immersion blender.
6. Toss the cauliflower in the blended mixture, ensuring that all the cauliflower is coated and allow to marinate.
7. Transfer the cauliflower to the baking sheet (spread evenly in one layer).
8. Bake the cauliflower for 15-20 minutes, tossing occasionally.
9. Make the dipping sauce by squeezing the garlic from cloves into a small bowl and add the rest of the ingredients. Stir well.
10. Serve the cauliflower bites in a nice bowl and use your fingers for easy dipping or pour all over your bites and be all civilized and grab a fork…. or not! ; ) Enjoy.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!