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Veganuary Food from The Hills: Crispy Coconut Cauliflower

How are you getting on with Veganuary? I am absolutely loving exploring lots of new flavours and ingredients! Today we are welcoming The Vegan Olive back to the blog with recipe number two of our three part series.

This crispy coconut cauliflower makes a great side for nibbling, a filling for wraps or enchiladas, or even a topping for stir fry and curry! Cauliflower is certainly a vegetable in vogue, so add one to your shopping list this week!

Ingredients:

  • 1 cauliflower
  • 60 g oats
  • 1 tbsp onion seeds
  • Zest of one lime
  • 1 tbsp lime juice
  • 1 tsp chilli powder
  • 1 tsp ground ginger
  • 45 g desiccated coconut
  • 150 ml almond milk
  • 2 tbsp cornflour

Method

  1. Heat the oven to 200º. Cut the cauliflower into bite sized florets. Blitz the oats with a stick blender, put into a bowl with the onion seeds, ginger, chilli powder, lime zest, coconut and a good grind of salt and pepper and mix well.
  2. Whisk the almond milk, lime juice and cornflour together in a bowl, until you have a thin batter, then season with salt and pepper.
  3. Dip the cauliflower into the batter, then roll into the oat mixture, coat thoroughly and put into a roasting dish and bake for 45-50 mins, until the coating is crisp and brown.

Tip: Serve the cauliflower on wraps liberally spread with a pea puree, some shredded carrot and pine nuts and loads of chilli sauce!

About the author: Janet Hill

I’m Janet, and I live at the foot of the beautiful Welsh Hills with my children Mary, 21, and Mark, 17. We share our four-acre plot with our six dogs, six cats (plus a cheeky regular overnight visitor!), four hens, an assortment of wild ducks and all the other wonderful wildlife that visits our garden.

Now I want to share the joys of my life in the country and invite you to read all about it here in The Hills. It isn’t a glamorous life but it is wonderful, healthy and hearty and full of the very best of people.

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