This bang bang cauliflower is one of my favourite snacks. the outer crust is so crunchy, while the inside is soft and crumbly. it’s perfect served straight out of the oven, with the sweet and spicy sauce drizzled over the top.

ingredients
1 cauliflower, cut into medium-sized florets
drizzle of olive oil
For the batter
300ml almond milk, or any other plant-based milk
200g brown rice flour
For the coating
200g brown rice flour, or plain flour
2 teaspoons paprika
1 teaspoon ground cumin
pinch of sea salt
For the sauce
4 tablespoons brown rice syrup
4 tablespoons tomato puree
juice of half a lemon
2 teaspoons hot chilli powder
½ teaspoon cayenne pepper
pinch of sea salt
pinch of pepper
method
preheat oven to 200c, fan setting.
mix the batter ingredients in a large mixing bowl.
then in a separate bowl, mix the coating ingredients.
dip the cauliflower florets into the batter, before rolling in the coating, ensuring each floret is fully covered.
place the florets on a baking tray and roast for 30-35 minutes.
five minutes before the end of the cooking time, remove the tray from the oven and drizzle the cauliflower with olive oil, before placing back in for the final 5 minutes to crisp up.
while this cooks, make the sauce by simply placing all of the ingredients into a small bowl and stirring until smooth.
then, once the cauliflower is cooked and crunchy, take it out of the oven and serve with the sweet & spicy sauce.

This bang bang cauliflower is one of my favourite snacks. the outer crust is so crunchy, while the inside is soft and crumbly. it’s perfect served straight out of the oven, with the sweet and spicy sauce drizzled over the top.

ingredients
1 cauliflower, cut into medium-sized florets
drizzle of olive oil
For the batter
300ml almond milk, or any other plant-based milk
200g brown rice flour
For the coating
200g brown rice flour, or plain flour
2 teaspoons paprika
1 teaspoon ground cumin
pinch of sea salt
For the sauce
4 tablespoons brown rice syrup
4 tablespoons tomato puree
juice of half a lemon
2 teaspoons hot chilli powder
½ teaspoon cayenne pepper
pinch of sea salt
pinch of pepper
method
preheat oven to 200c, fan setting.
mix the batter ingredients in a large mixing bowl.
then in a separate bowl, mix the coating ingredients.
dip the cauliflower florets into the batter, before rolling in the coating, ensuring each floret is fully covered.
place the florets on a baking tray and roast for 30-35 minutes.

This pearl barley and cauliflower salad is a perfect, colourful dish to kick the year off in the right way. the cauliflower is roasted in turmeric, chilli powder and cumin before being mixed through soft pearl barley, roasted butternut squash, almonds and parsley. the creamy yoghurt dressing is a delicious way to top it off and bring it all together.

ingredients
for the salad
1 cauliflower, cut into small florets
100g pearl barley
½ butternut squash, cut into small bite-sized pieces
25g parsley, roughly chopped
50g roasted almonds, roughly chopped
juice of 1 lemon
½ teaspoon of turmeric
½ teaspoon of chilli powder
1 teaspoon of cumin
sprinkle of pomegranate seeds
olive oil
pinch of salt
pinch of pepper
for the dressing
100g plain yoghurt (we use coconut yoghurt)
2 tablespoons of smooth tahini
juice of 1 lemon
pinch of salt
method
Preheat the oven to 190c, fan setting. Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.

Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.
place the cauliflower florets onto a separate baking tray and drizzle with olive oil, turmeric, cumin and chilli powder. mix well and cook for 15 minutes until they feel cooked but still have a slight bite.
While the vegetables roast, cook the pearl barley according to the instructions on the pack. once cooked, drain and spoon into a large mixing bowl.
Once the butternut squash and cauliflower have cooked, spoon them into the bowl with the pearl barley. add the chopped parsley, chopped almonds, lemon juice, pomegranate seeds, 1 tablespoon of olive oil and a pinch of salt, and mix really well.
in a small bowl, mix together all of the dressing ingredients until smooth.
Once ready to serve, spoon the salad onto a large plate and drizzle with the yoghurt dressing and a crack of pepper.

Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.
place the cauliflower florets onto a separate baking tray and drizzle with olive oil, turmeric, cumin and chilli powder. mix well and cook for 15 minutes until they feel cooked but still have a slight bite.
while the vegetables roast, cook the pearl barley according to the instructions on the pack. once cooked, drain and spoon into a large mixing bowl.
once the butternut squash and cauliflower have cooked, spoon them into the bowl with the pearl barley. add the chopped parsley, chopped almonds, lemon juice, pomegranate seeds, 1 tablespoon of olive oil and a pinch of salt, and mix really well.
in a small bowl, mix together all of the dressing ingredients until smooth.
once ready to serve, spoon the salad onto a large plate and drizzle with the yoghurt dressing and a crack of pepper.

This pearl barley and cauliflower salad is a perfect, colourful dish to kick the year off in the right way. the cauliflower is roasted in turmeric, chilli powder and cumin before being mixed through soft pearl barley, roasted butternut squash, almonds and parsley. the creamy yoghurt dressing is a delicious way to top it off and bring it all together.

ingredients
for the salad
1 cauliflower, cut into small florets
100g pearl barley
½ butternut squash, cut into small bite-sized pieces
25g parsley, roughly chopped
50g roasted almonds, roughly chopped
juice of 1 lemon
½ teaspoon of turmeric
½ teaspoon of chilli powder
1 teaspoon of cumin
sprinkle of pomegranate seeds
olive oil
pinch of salt
pinch of pepper
for the dressing
100g plain yoghurt (we use coconut yoghurt)
2 tablespoons of smooth tahini
juice of 1 lemon
pinch of salt
method
preheat the oven to 190c, fan setting. Place the butternut squash pieces onto a baking tray and drizzle with olive oil and a pinch of salt. cook for 40-45 minutes until soft.

This bang bang cauliflower is one of my favourite snacks. the outer crust is so crunchy, while the inside is soft and crumbly. it’s perfect served straight out of the oven, with the sweet and spicy sauce drizzled over the top.

ingredients
1 cauliflower, cut into medium-sized florets
drizzle of olive oil
For the batter
300ml almond milk, or any other plant-based milk
200g brown rice flour
For the coating
200g brown rice flour, or plain flour
2 teaspoons paprika
1 teaspoon ground cumin
pinch of sea salt
For the sauce
4 tablespoons brown rice syrup
4 tablespoons tomato puree
juice of half a lemon
2 teaspoons hot chilli powder
½ teaspoon cayenne pepper
pinch of sea salt
pinch of pepper
method
preheat oven to 200c, fan setting.
mix the batter ingredients in a large mixing bowl.
then in a separate bowl, mix the coating ingredients.
dip the cauliflower florets into the batter, before rolling in the coating, ensuring each floret is fully covered.
place the florets on a baking tray and roast for 30-35 minutes.
five minutes before the end of the cooking time, remove the tray from the oven and drizzle the cauliflower with olive oil, before placing back in for the final 5 minutes to crisp up.
while this cooks, make the sauce by simply placing all of the ingredients into a small bowl and stirring until smooth.
then, once the cauliflower is cooked and crunchy, take it out of the oven and serve with the sweet & spicy sauce.