Baked Tempura Cauliflower with Pea & Avocado Dip

Serves 4

Time 30 minutes

Ingredients

1 whole cauliflower 

200g panko breadcrumbs 

For the Tempura Batter

4 tbsp coconut yoghurt 

150ml almond milk (maybe a little extra) 

3 tbsp tomato paste 

4 tbsp olive oil 

1 tbsp garam masala 

1 tsp smoked paprika

1 tsp onion powder

1 tsp turmeric 

1 dried fenugreek 

150g chickpea flour 

For the Dip

200g peas 

½ avocado, chopped 

¼ white onion, diced 

1 tsp smoked paprika 

2 tbsp olive oil

200ml Greek yoghurt 

Salt, to taste 

Pepper, to taste 

Method

Preheat your oven on 200°C.

Chop your cauliflower into florets and set aside.

Mix your coconut yoghurt, almond milk, tomato paste, oil and spices together to form a wet batter. Add your cauliflower in and mix well and season.

Place your cauliflower into the breadcrumbs and coat evenly before placing directly on to your baking tray with grease proof paper.

Bake for about 15-25 minutes until crisp.

For your dip, add all your ingredients to a blender and blend until smooth.