I was craving something like chicken nuggets, so I decided to make my own cauliflower version. This totally hit the spot and is completely grain-free and plant-based. Serves 4 as a side.
INGREDIENTS:
1 head of cauliflower, cut into large pieces
1½ cup plain coconut yogurt (I like Culina)
6 Tbsp almond flour
2 Tbsp nutritional yeast
2 tsp onion powder
1 tsp garlic powder
⅛ tsp turmeric
1 tsp JF Spicy Salt
½ tsp smoked paprika
1 tsp oregano
Black pepper, to taste
TOPPINGS:
Microgreens
Dijon Mustard
BBQ sauce (I like Primal Kitchen Hawaiian Style)
Ketchup (I like Good Food For Good Sugar-Free)
Hot sauce (I like Truffle Tango)
PROCESS:
Preheat oven to 400º. In a large bowl mix the cauliflower with coconut yogurt, coating each piece well. In a separate bowl combine the almond flour, nutritional yeast, onion powder, garlic powder, turmeric, JF Spicy Salt, smoked paprika, oregano, and black pepper. In multiple increments, sprinkle the spice mixture over the cauliflower and toss it to coat. Evenly lay the cauliflower on a lined baking sheet and bake for 30-40 minutes, flipping halfway through.
Serve warm, top with microgreens, and enjoy with your choice of dipping sauce.