BEST EVER CAULIFLOWER NUGGETS

 
 

Looking for something light but tasty to make suppertime a little more special? These gluten-free glazed cauliflower nuggets combined some fabulous flavours to transform your next meal into a feast! 
The wonderful aroma of coconut and cardamom rice united with these crunchy orangey bites will win over even the pickiest dinner guest.

Serves 4
Difficulty: A LITTLE EFFORT
Preparation time: 30 minutes
Cooking time: 50 minutes

 
 
 
Pure South Press Macadamia Oil Vegan Cauliflower Nuggets
 
 
 

Ingredients

NUGGETS

Pure South Press Macadamia Oil Cauliflower Nuggets Recipe

  • 375ml (1½ cups / 187g) gluten-free flour

  • 250ml (1 cup) soy milk

  • 125ml (½ cup) water

  • 125ml (½ cup / 62g) chickpea flour

  • 60ml (¼ cup) nutritional yeast

  • 3.75ml (¾ tsp) salt

  • pinch ground black pepper

  • 930ml (3¾ cups / 450g) cauliflower florets

  • 375ml (1½ cups / 90g) breadcrumbs

  • 60ml (¼ cup) Pure South Press Macadamia Nut Oil, to drizzle

SAUCE

  • 375ml (1½ cups) orange juice

  • 80ml (⅓ cup / 67g) brown sugar

  • 60ml (¼ cup) rice vinegar

  • 60ml (¼ cup) water

  • 30ml (2 tbsp) Pure South Macadamia Nut Oil + extra to drizzle

  • 30ml (2 tbsp) vegan soy sauce

  • 30ml (2 tbsp) corn flour

  • 2 (8g) cloves garlic finely chopped

  • pinch dried chilli flakes


COCONUT RICE

  • 250ml (1 cup / 200g) Jasmine rice

  • 375ml (1½ cups) warm water

  • 125ml (½ cup) coconut milk

  • 5ml (1 tsp) cardamom seeds

  • 2.5ml (½ tsp) salt

TO SERVE

  • 2 (50g) spring onions, chopped

  • handful small basil leaves (optional)

Method

NUGGETS
Pre heat the oven to 200°C and line a baking tray with baking paper. Combine the gluten-free flour, soy milk, water, chickpea flour, nutritional yeast, salt and pepper and whisk until smooth. Dip each cauliflower floret into the batter and then into the breadcrumbs. Arrange the crumbed cauliflower on the baking tray. Drizzle the cauliflower with half of the Macadamia oil and bake 10 minutes. Turn the florets over and drizzle with the remaining oil. Bake for a further 10-12 minutes until crisp and golden.

SAUCE
Combine all of the ingredients in a saucepan and bring it up to a gentle simmer. Whisk continuously while cooking over low heat until slightly thickened, 5-7 minutes.

Brush the sauce generously over the baked nuggets and bake, 5 minutes.

COCONUT RICE
Rinse the rice under running water. Combine it with the rest of the ingredients in a saucepan. Bring it up to a boil and then turn the heat down to low. Simmer for 15 minutes until tender. Cover with a lid and set aside to steam for 10 minutes.

TO SERVE
Serve the nuggets with the rice and sprinkle the spring onions and basil on top.

TIP: If preferred, the crumbed nuggets can also be shallow fried in macadamia oil for 2-3 minutes until golden and crisp. Brush with the sauce and bake 5 minutes at 180°C.

 
 
Vegetarian, VeganPure South Pressrecipe, easy, vegetarian, macadamia oil, vegan, asian