1 cauliflower, bitesize florets
¼ cup vegan mayonnaise
2 tbsp extra virgin olive oil
2 tbsp quinoa flour
1 tbsp hemp flour
1 tbsp nutritional yeast flakes
½ tsp turmeric
½ tsp paprika
1 tsp onion powder
½ tsp garlic powder
1 tsp dried oregano
1 pinch salt
1 pinch pepper
1 bunch fresh parsley, garnish
1 cup of cashews, soaked overnight or in hot water for 2 hours
2 tbsp apple cider vinegar
¼ tsp salt
1 garlic clove
1 tbsp lemon juice
1 dried chipotle pepper, soaked and de-seeded
1 cup water
Preheat the oven 180°C.
Line a large baking tray with baking paper.
In a large bowl combine vegan mayonnaise and extra virgin olive oil. Toss cauliflower florets with vegan mayonnaise.
In another bowl combine rice flour, yeast flakes, turmeric, paprika, onion powder, garlic powder, oregano, salt and pepper.
Dip florets into crumb mix and place on the baking tray. Repeat until all of the florets have been coated.
Bake florets for 25-30 minutes, making sure to turn them halfway.
For the sauce, place all dipping sauce ingredients in a blender and blitz until smooth, add water gradually (a quarter of a cup at a time) as you may not need the full cup.
Serve together with fresh parsley.