Full of fibre, this dish is packed with bright colours and fun textures for you and the family to enjoy.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup rice flour
- 2 tbsp Cajun spice powder
- 1 tsp vegetable stock powder
- ½ cup soy milk
- ½ cauliflower, cut into bite-sized florets
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- Guacamole Coleslaw
- 1 carrot, grated
- ⅛ white cabbage, shredded
- ⅛ red cabbage, shredded
- 1 handful kale, shredded
- 2 handfuls coriander leaves plus extra to serve, chopped
- 1 red chilli, finely sliced (optional)
- 1 garlic clove, finely chopped
- Juice 1 lime
- 1 avocado
Method
- Preheat oven to 200°C.
- Add rice flour, Cajun spice and vegetable stock powder to bowl. Whisk together, then add soy milk and whisk to make a nice batter. Set aside.
- Place cauliflower florets in batter, mixing well to coat. Place battered cauliflower florets on tray lined with greaseproof paper, ensuring that pieces are not touching each other. Place tray in oven and cook for approx. 15–20 mins.
- To make coleslaw, add all ingredients to bowl. Squeeze over lemon juice and massage avocado into salad. Mix well.
- To serve, place salad on board or platter and top with roasted Cajun cauliflower. Finish with fresh coriander leaves and serve.
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