Crispy Coconut Cauliflower with Minty Peas & Pita
The deliciously more-ish crispy cauliflower is coated in a lightly spiced coconut coating and served with minty peas & pita. The perfect fresh lunch dish.
Ingredients
- 1 cauliflower broken into smallish florets
For the crumb mix
- 1/2 cup oats
- 1 tsp sea salt
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric
- 1/2 tsp coriander
- 1/2 tsp black mustard seeds
- Twist black pepper
- Zest 1 lime
- 1/2 tsp chilli flakes
- 1 cup desiccated coconut
For the batter mix
- 1 cup almond milk
- Juice 1/2 lime
- Pinch salt
- 2 tbsp coconut flour or flour of choice
For the pea mash
- 500 g peas - defrosted
- Juice 1/2 lemon
- 1 tbsp olive oil
- Sea salt
- Handful fresh mint leaves
- Handful coriander
- Tahini dressing
- Toasted sunflower seeds
- Flatbread or pitas
Instructions
- First, add the oats to a food processor or high-speed blender and blitz for a few seconds so that you get a semifine crumb.
- Transfer to a large bowl, then add in all the other crumb mix ingredients. Mix to combine.
- Add all the batter mix ingredients to another bowl and mix thoroughly.
- Dip the cauliflower into the batter, then crumb mix in batches, then pop onto a large baking tray. (Shake off the excess crumb mix.)
- Bake gas Mark 5 for 40 minutes until golden and crispy.
To make the pea mash
- Add all the ingredients to your food processor or blender.
- Blitz until you get a slightly chunky mash.
To serve
- Serve the crispy cauliflower loaded into flatbreads or pitas with the minty peas, lots of tahini dressing, mint, coriander & toasted seeds.
Notes
4 servings