INGREDIENTS

1 medium size cauliflower, break it into smaller florets

Marinade:

1/4 cup plant plain yoghurt

3 tbsp tomato paste
2 tbsp coconut or avocado oil

1/3 cup plant base milk, unsweetened

2 tsp smokey paprika

1 tbsp died fenugreek
3 tbsp chickpea flour ( I do not add it if I don’t have it)
1 tsp salt

Coating:

2 cups panko bread crumbs or the bread crumbs you have

2 -3 tbsp of coconut or avocado oil for spraying or brushing

1. Preheat the over to 200°C
2. Mix all ingredients for marinade in a big bowl
3. Dip the florets in the marinade, coat them evenly
4. Then dip the marinated florets into the bread crumbs. Roll around until fully coated
5. Place onto a baking tray lined up with parchment paper
6. Spray or brush on top with oil
7. Place in the oven, and bake for 12 – 15 minuets
8. Remove from the over and let them cool for 5 – 7 minuets

Note:

Eat it as a snack with a dipping sauce, in salads or in a wraps.

Cook with love and share with joy! Bon appetit!