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Cauliflower Crisps and Tangy Tahini Dressing
[Vegan, Gluten-Free]

RP By: Renee Press

Author Bio

Fire and Earth Kitchen was founded by artist, educator, and self-taught chef Renee Press, as... Read More

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Cauliflower Crisps and Tangy Tahini Dressing [Vegan, Gluten-Free]

10-12

Dairy Free

Vegan

I don't fry food that often, but when I do, I make sure it tastes amazing. This is one of those instances. Cauliflower florets are coated in cornmeal and Mediterranean spices like oregano and sesame, then served with (or directly dipped in) a tangy tahini dressing flecked with fresh parsley.... Read More

Ingredients You Need for Cauliflower Crisps and Tangy Tahini Dressing [Vegan, Gluten-Free]

For the Cauliflower Crisps:

1 head cauliflower, cut into florets
2-3 tablespoons rice flour
2-3 tablespoons cornmeal
1 tablespoon nutritional yeast
1 teaspoon sea salt
1 tablespoon oregano
2 tablespoon sesame seeds
Pinch of cayenne pepper
1 1/2-2 cups avocado oil

For the Tangy Tahini Dressing:

1 clove garlic, smashed
Sea salt, to taste
1/2 cup tahini
2 tablespoons lemon juice
Water, as needed
1/4 cup parsley, finely chopped
Black pepper, to taste

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How to Prepare Cauliflower Crisps and Tangy Tahini Dressing [Vegan, Gluten-Free]

Break/cut cauliflower into uniform bite-sized florets. In a large bowl toss with both rice flour and cornmeal, salt, oregano, sesame seeds, n. yeast, and pepper.
Heat a deep skillets worth of oil over medium-high heat. When hot add cauliflower florets, one batch at a time and fry 4-5 minutes until golden brown on all sides. Drain on paper towels and keep warm in oven if necessary.
In a mortar and pestle (or small bowl), smash 1 clove garlic with the sea salt. Add tahini and lemon juice and stir. Add water in a thin stream, stirring until thin and creamy consistency is reached. Add parsley and black pepper and season to taste. Serve cauliflower with dressing, either as a dipping sauce or drizzled over top.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.