I found this recipe browsing on Pinterest the other day, and
being as I had a nice head of organic cauliflower in my fridge, decided it was
the perfect time to try it out. But, I was already marinating this chicken to
go on the BBQ for dinner, and the buffalo flavour for the cauliflower just didn't seem to match. Being as I already had to tweak it to make it grain free, I ended
up changing the entire recipe to suit the flavours of my chicken. The concept
is similar, but the recipe is totally new, and incredibly tasty!! My eldest
son, who generally doesn't like cauliflower, declared it “delicious”, much to
my surprise. I can’t wait to try a grain free version of original recipe,
but for now, this one is a keeper!!
Grain Free “Battered”
Cauliflower
4 T coconut flour
1 tbsp chick pea flour
1 tbsp chick pea flour
¾ cup water
1 egg
1 clove garlic
1 tsp Herbamare
½ tsp dried basil
½ tsp dried oregano
____
½ cup grated Parmesan cheese
3 Tbsp arrowroot powder
4 cups bite sized pieces of cauliflower(approx 1/2 of a large head)
Preheat oven to 425F.
Place all ingredients except for the Parmesan, cauliflower and
arrowroot in a blender and blend until completely pureed.
Let stand for 5 minutes to thicken up.
Chop your cauliflower into bite sized pieces, place in a large bowl or ziplock bag and toss with
the arrowroot powder.
When “batter” has thickened up, toss with cauliflower until all
pieces are well coated.
Scrape out onto parchment lined pan. sprinkle with Parmesan cheese, and bake for 45-50 minutes, or until the pieces are starting to brown nicely.
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