I’ve covered these cauliflower florets in a southern spiced mix. The cauliflower is marinade overnight to extract some of the moisture from the cauliflower and add flavour. The marinade then helps to make the spice mix stick and I’ve added panko (a very light dry breadcrumb) to ensure it is crispy.
Serves: 4 as a side or appetiser, 20-30 canape
5 a day: 4 per recipe
Time: 30 minutes plus marinading time.
- 1 small head of cauliflower
- 110g yogurt/vegan yogurt
- 1 tsp mustard
- 1/4 tsp salt
- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1/2 teaspoon cayenne pepper
- 150g panko breadcrumbs
- 2 tbsp oil
Break the cauliflower in to florets. Break large florets in to bite size pieces.
In a large bowl, mix the mustard, salt and yogurt and add the cauliflower and mix well so that the cauliflower is coated. Cover and refrigerate overnight.
The next day, preheat an oven to 180C. Mix the remaining ingredients in a separate bowl. Shake any extra marinade off a floret and add floret to the breadcrumb mix and cover with breadcrumbs. Place on a non stick baking sheet. Repeat with the remaining cauliflower.
Roast in the oven for 20-30 minutes until the breadcrumbs are golden brown.