Peace Advocacy Network
MENUMENU
  • Home
  • Living Vegan
    • Vegan Resources
    • Is it Vegan? Ingredient List
  • Who We Are
    • About Us
    • Job Opportunities
    • Sponsors
  • What We Do
    • The Vegan Pledge
    • Vegan Activist Academy
    • Recycling Programs
    • Calendar
    • Get Involved
  • Blog
  • Donate Now
    • English
    • Español
Cook

CRISPY CAULIFLOWER
By Ellen Kanner

CRISPY CAULIFLOWER
By Ellen Kanner
Cook

CRISPY CAULIFLOWER

Ellen Kanner
Soulful vegan

Munchy, crunchy and gluten-free, this recipe puts a plant-based spin on tempura.  The batter loses the egg, and bean flour replaces regular flour (no gluten, extra protein).  Cauliflower crisps in the oven, not the fryer—way less oil, and no mess.    

Enjoy as is—it’s like popcorn—or serve with your favorite vegan sauce, like salsa, guac, buffalo sauce or cheeze, for dunking.

Note: You can make this recipe with other sturdy vegetables, such as carrots, peppers, onions and Brussels sprouts.  You can also make it with firm tofu. It just might make a tofu believer out of you.

Ingredients

  • 1 nice head of cauliflower, cut or broken into florets, tough core discarded*
  • 2/3 cup chickpea or fava bean flour
  • 1/3 cup corn starch
  • 3/4 cup water
  • pinch sea salt
  • 1/2 teaspoon smoked paprika, curry powder, cumin or other desired spice
  • 1-2 tablespoons olive oil or grape seed oil

Directions

Preheat oven to 400 degrees F.  Line a rimmed baking sheet with parchment and give it a light lick of oil.

In a large bowl, mix together the chickpea or fava flour, corn starch, and water. Whisk together until smooth and thick, like pancake batter. Season with sea salt and optional spices. 

Add the cauliflower pieces. It’ll seem like a lot of cauliflower and not enough batter. Don’t panic. Gently give everything a stir, so the cauliflower is coated.

Place battered cauli on the baking sheet, trying not to crowd.  Brush or drizzle on the oil.

Roast in the oven for 20 minutes or so, flipping halfway through, so both sides crisp. Allow to cool slightly, then enjoy as is or with your favorite dipping sauce!

*use to make broth or compost

Crispy Cauliflower on a bed of tomatoes and lettuce

Ellen Kanner is the award-winning author of “Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner” (VegNews’ Book of the Year, PETA’s debut Book of the Month Club pick), the e-book, “Beans: A Handful of Magic,” and is contributor to outlets including Huffington Post, VegNews, Civil Eats and EatingWell.

She develops recipes for major brands including California Walnuts, Soom, and Rancho Gordo. Ellen has been featured in outlets including MindBody Green, Psychology Today, the Miami Herald and Veganuary, and presents on: veganism, mindful eating, food and sustainability and kitchen literacy.

Leave a Reply Cancel reply

You must be logged in to post a comment.

About The Blog

Peace Advocacy Network (PAN) promotes a peaceful existence through veganism, social justice, and respect for the Earth’s inhabitants and resources. PAN, founded in 2010, is a grassroots group that strives for the absence of violence in the lives of people and animals by eliminating oppression and inequality

Categories

  • Cook
  • Event
  • Interview
  • Lifestyle
  • News
  • Shop

READY TO GO VEGAN?

Vegan Pledge
Living Vegan
Vegan Resources
Get Involved
Vegan Activist Academy
Recycling Programs
Sponsors
PAN_ LOGO

Explore the Blog

  • Cook
  • Event
  • Interview
  • Lifestyle
  • News
  • Shop
Website by AMPLIFY by Design