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Spicy Cauliflower With Peanut Dip
Yield:
4
servings
Prep Time:
5
mins
Cook Time:
25
mins
0
mins
Total Time:
30
mins
1x
2x
3x
This spicy cauliflower, served with a garlicky peanut dip, is guaranteed to impress as a vegan snack or appetizer. It's easy to make, crispy and flavorful, as well as made with simple ingredients.
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Ingredients
For the cauliflower
▢
1
head
cauliflower
▢
1
cup
flour
▢
1
cup
plant based milk
▢
2
tbsp
sriracha
▢
1/2
tsp
salt
▢
1
tsp
paprika
For the peanut dip
▢
1/2
cup
peanut butter
▢
1/2
tsp
garlic powder
▢
1/4
cup
plant based milk
▢
1/4
cup
soy sauce
US Customary
-
Metric
Equipment
▢
Conventional oven
▢
Baking tray
▢
Large mixing bowl
▢
Small mixing bowl
Instructions
Prepare the cauliflower. Remove the leaves, then the bottom of the stem. Divide it into bite-sized chunks.
1 head cauliflower
Preheat the oven to 180 degrees C (350 F) and line a large baking tray with parchment paper.
Make the batter by whisking together flour, plant based milk, sriracha, salt and paprika.
1 cup flour,
1 cup plant based milk,
2 tbsp sriracha,
1/2 tsp salt,
1 tsp paprika
Dip the cauliflower in the batter, then arrange them on the baking tray. Now, proceed to bake for around 25 minutes, until crispy and golden brown.
1 head cauliflower
Make the peanut dip by stirring together the peanut butter, garlic powder, plant based milk and soy sauce.
1/2 cup peanut butter,
1/2 tsp garlic powder,
1/4 cup plant based milk,
1/4 cup soy sauce
Serve the cauliflower with the peanut dip, chilli flakes and cilantro.
Notes
You can keep this spicy cauliflower in the fridge in an airtight container for 3-4 days, but it may not be as crispy as immediately after baking.
Calories:
362
kcal
,
Carbohydrates:
39
g
,
Protein:
16
g
,
Fat:
18
g
,
Saturated Fat:
4
g
,
Polyunsaturated Fat:
5
g
,
Monounsaturated Fat:
8
g
,
Sodium:
1566
mg
,
Potassium:
729
mg
,
Fiber:
6
g
,
Sugar:
6
g
,
Vitamin A:
257
IU
,
Vitamin C:
74
mg
,
Calcium:
149
mg
,
Iron:
3
mg
Author:
Maria Gureeva
Course:
Appetizer, Side Dish, Snack
Cuisine:
Vegan