You know you’ve been to a good restaurant when you come home on the weekend inspired to recreate a version of one of their dishes!
Seriously – BB‘s in DIFC is a must for my Dubai readers.
Their Cauliflower bites were so addictive that I decided to create a healthy version myself, and make it gluten-free to open up the pool of people who can enjoy it! I’m also off wheat at the moment, but I’ll explain that in another post to come very soon! They’re vegetarian (not vegan unfortunately, but see at the bottom for my recommended vegan changes) and damn delicious!
Crispy on the out, earthy and wholesome in the middle. Dunked in my tahini and lemon dip and they’re a real crowd pleaser! It’s the kind of thing you can make instead of diving into a bowl of nachos for movie night, or serve as ‘welcome bites’ for a dinner party. I swear more than ever people are loving … in-fact … wanting something healthy for dinner whether it’s accompanied by bottle of wine or not. At least the healthy meal balances out the vino ;).
The gluten free breadcrumbs I used are from ClearSpring. You can find them here:
I’m not a vegan, nor have I tried substituting this out, but for a guess at flavor combos – try using silken tofu as a base for the sauce. I know there are recipes out there that use it blended to create a creamy sauce and I think that would go really well. Instead of the egg, I presume one can use a vegan egg before bread crumbing the cauliflower? Any vegans tried this before and can shed some light?
Other than that, it’s a simple case of dunk, dust and coat, and then into the oven to bake! Hope you like the recipe and please do tag on social with your recipe efforts so I can share them in return!
- 600g Cauliflower
- 100g Gluten Free Breadcrumbs
- Large pinch of salt and black pepper
- Sprinkle of Smoked Paprika
- 2.5 Organic Eggs, whisked
- 2 tbs natural yoghurt
- 1 tbs tahini
- Juice of ½ lemon
- ½ tsp mustard
- Pre-heat the oven to 180 degrees
- Cut the cauliflower so that you have lots of small florets.
- Place them in a pot of simmering water for 5 minutes then drain and dry with kitchen towel.
- Dip each floret into the whisked egg and then with the other hand (the trick is to keep one hand dry!), place it into the breadcrumbs and fully coat.
- Place on a lined baking tray.
- Once all the florets are ready, lightly sprinkle over the smoked paprika and put the tray in the oven.
- Bake for 20 minutes until nice and crispy!
- For the dipping sauce, mix all the ingredients together in a bowl.
- Serve the popcorn hot!