Sometimes you just want a darn snack, and you want it tasty, and crunchy and you want to enjoy it now already! I hear you. You can do all of that AND you can make that snack a veggie-based non-fried option too!
Cauliflower is the veg darling of the moment. Even without that moment in the limelight, this crunchy veg option is so so good. To be honest, we didn't finish it all, and we had it as a leftover for lunch the next day and still just as good.
Try it and I bet you will become a convert, and opt for this instead of a bag of chips next time you are feeling snacky!
Crispy Cauliflower with Yogurt-Tahini Sauce
Yield: 4 to 6 servings
Ingredients
½ cup cornstarch
1/4 cup gram (chickpea) flour
1 T ground cumin
2 tsp ground curry
1 tsp ground coriander
1 tsp ground turmeric
1 tsp salt
1 tsp ground black pepper
3 - 3 1/2 pound head of cauliflower, trimmed and cut into 1-inch florets (note: keep the nicer looking leaves, too, and add them to the bowl; they roast up nicely too!)
½ cup canola or veggie oil
Yogurt Tahini sauce
1 cup thick plain yogurt (greek or drained regular)
2 T tahini, well-stirred
1/4 cup finely chopped cilantro
1 T lemon juice
1 small clove garlic, smashed and minced
pinch salt
Directions
Heat the oven to 475°F with a rack in the middle position. Prepare a baking pan by lightly spraying with non-stick spray. (Note: you don't want to cover the pan with foil because this will impair the crunchiness making. Promise, clean up won't be difficult!)
In a small bowl, whisk together the cornstarch, gram flour, and seasonings; set aside.
In a large bowl, toss the cauliflower with the oil, using your hands to rub the oil into the florets. Sprinkle with the cornstarch mixture and toss until evenly coated. Transfer the florets to a rimmed baking sheet, shaking off excess cornstarch mixture and turning the pieces cut side down as much as possible. Roast for 15 minutes.
Using a metal spatula, flip the florets, then continue to roast until deep golden brown, another 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the yogurt with the remaining sauce ingredients. Serve the cauliflower with the yogurt-tahini sauce.
Enjoy!
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