Cajun Cauliflower Nuggets with BBQ Sauce

Cajun Cauliflower Nuggets with BBQ Sauce

Dairy- Free, Refined Sugar-Free, Easy Family Friendly

Cajun Cauliflower Nuggets with BBQ Sauce

You've heard of KFC, now I am here to introduce my 'CFC' - Cajun Fried Cauliflower. Think golden brown crispy crumbed cauliflower nuggets with an easy to make sticky and decadent barbecue sauce. This recipe is the perfect plant-based alternative to everyones favourite take-away.

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In this recipe I have used the Table of Plenty Panko Crumbs.

Their Deep South Cajun Panko breadcrumbs are the perfect crispy crumb seasoned with paprika, a hint of red pepper cayenne and your favourite garden herbs. They are an easy way to add extra flavour and crunch to any recipe. Use the Panko Crumbs as a coating or topping on your favourite protein or vegetables for your next delicious meal!

Or try them as part of my 'CFC' below!

  • INGREDIENTS

    2 x 150g packs Table of Plenty Panko Crumbs, Deep South Cajun
    500 ml (2 cups) tinned coconut cream
    125 g (1 cup) arrowroot or tapioca flour
    1 head of cauliflower, cut into bite-sized florets
    Coconut, avocado or macadamia oil spray or oil, for coating
    Sea salt & freshly ground black pepper, to season

    EASY BARBECUE SAUCE
    3 tablespoons hulled tahini
    75 g tomato paste
    1 teaspoon maple syrup
    3/4 teaspoon garlic powder
    1½ teaspoons apple cider vinegar
    1½ teaspoons molasses
    Sea salt, to taste
    ½ teaspoon chilli powder (optional)
    3 drops liquid smoke, or to taste (optional)
    3 tablespoons filtered water, plus extra if needed

  • METHOD

    Preheat the oven to 180°C and line two large baking trays with baking paper.

    Add the Panko Crumbs to a large bowl. In a separate large bowl, mix the coconut cream and arrowroot or tapioca flour to make a thick batter.

    Dip a cauliflower floret briefly in the coconut cream batter to coat evenly, then toss it in the panic crumbs. Transfer to a prepared tray and repeat with the rest of the florets.

    When all the florets are ready, drizzle or give them a gentle spray with oil. Bake for 25–30 minutes, turning halfway and drizzling or re-spraying with oil if you wish, until golden brown and crisp.

    Meanwhile, for the barbecue sauce, blitz all the ingredients in a food processor or high-speed blender until really smooth. If the sauce is a little thick, add an extra splash of water.

    Remove the crispy cauliflower popcorn pieces from the oven and season with salt and pepper to taste. Serve alongside the barbecue sauce.

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