This recipe is a great way of turning a veggie into a party food. Cauliflower florets are coated in a protein-rich chickpea-flour batter, covered in crispy panko crumbs, then baked. But the party starts when you hit these morsels with this tasty sauce maple-tamari sauce.
They are easy to make and the flavour can be changed up–I love to coat these with nutritional yeast and hot sauce during football season, or you can up the seasoning of the breading with basil, oregano and more garlic and serve it with a marinara dipping sauce.
About the Ingredients
If you aren’t familiar with chickpea flour (also called besan), check out this earlier post. It is a gluten-free flour, that is made from ground chickpeas, so it provides a nice protein boost.
Cauliflower is nutrient packed and often passed over by veggie-phobics. Roasting it makes the flavour a little milder for those who don’t usually like it, and with the addition of the crunch and sauce, no one can resist at least trying it.
Panko crumbs provide a great crispness to the coating. You can look for gluten-free panko if that is an issue for you. The large flakes provide a crunch that you don’t quite get with breadcrumbs, and it stays crunchy as if it has been deep fried–even after you add the sauce.
Tamari is like soy sauce, but has a more rounded flavour. It contains little to no wheat, unlike soy sauce. It is also darker and slightly less salt forward tasting than soy sauce. If you only have soy sauce on hand, cut back to 2 tbsp then add more if you want. Another great alternative, especially if you are avoiding soy or are gluten intolerant, is coconut aminos.