Ingredients
- 1 small head cauliflower
- 1 ½ cups wholemeal flour
- 3 tbs cornflour
- 1 ¼ cups water
- sesame seeds, to garnish
- sliced spring onion, to garnish
- 4 cloves garlic, minced
- 2 tbs Marmite™
- 2 tbs white vinegar
- 2 tbs sesame oil
- 1 tbs no added salt tomato paste
- 3 tbs honey
- ½ cup water
- 2 tsp cornflour
Method
- Preheat your oven to 190°C fan bake and line a large baking tray with baking paper.
- Cut the cauliflower into small bite-sized florets.
- In a large bowl, mix together the flour and cornflour. Add half of the water and mix until smooth. Continue to add the remaining water, a little at a time, until you achieve a thick batter (you may not need all of the water).
- Add the cauliflower florets and mix well to coat. Use tongs to transfer the battered cauliflower pieces to the lined baking tray and bake for 20 minutes.
- Meanwhile, combine the garlic, Marmite, white vinegar, sesame oil, tomato paste and honey in a small saucepan over medium heat. Mix the cornflour with the water and add to the sauce. Whisk until the sauce thickens and remove from the heat.
- When the battered cauliflower has cooked for 20 minutes, remove from the oven and use tongs to transfer the florets into a large bowl. Pour over the sauce and toss well to coat.
- Return the florets to the lined baking tray and bake for a further 10-15 minutes until the cauliflower is tender and golden brown.
- Transfer to a serving dish and garnish with a sprinkle of sesame seeds and sliced spring onion.
Nutritional information
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Per Serving
-
Energy (kJ)1590
-
Energy (Cal)380
-
Protein (g)10
-
Fat (g)11
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Saturated Fat (g)2
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Carbohydrate (g)56
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Sugars (g)19
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Dietary Fibre (g)8.8
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Sodium (mg)310
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Potassium (mg)754
-
Iron (mg)5.1
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Calcium (mg)45
Our Tips
These tasty morsels are great served as a finger food snack or can be turned into a more substantial meal by serving with brown rice, tofu/ tempeh, fresh leafy greens and herbs for an Asian-inspired salad bowl.