Don’t these just look as awesome as they tasted?! They were demolished almost instantly. Just such a tasty snack for before dinner or as a starter and really easy to make with relatively few ingredients. I used rice breadcrumbs but you can use any breadcrumbs you may have at home.
1 cauliflower, broken into small florets
1 tsp dijon mustard
1 tsp sesame oil
1 cup gluten free breadcrumbs
1/4 tsp turmeric
1/4 tsp paprika
Salt & pepper
2 tbsp tahini paste
1/4 cup water
2 tbsp lemon juice
Sprinkle garlic salt
Himalayan salt to taste
Preheat the oven to 180° and cover a baking tray with silver foil (you don’t have to but it keeps you from having to wash the tray!)
Break the eggs into a bowl and beat with the mustard, oil and some salt and pepper.
In another bowl add the breadcrumbs and spices and again some salt and pepper.
Dip each floret into the egg mixture then in the breadcrumb mixture and place on the tray and repeat until you finish them all.
Put in the oven and bake for about 20-25 minutes. Take them out about 5 minutes before they’ve finished cooking and sprinkle the parsley over the top.
To make the tahini dip simply mix all the ingredients vigorously, adding more water if it’s too thick, seasoning to taste, and top with olive oil, paprika and parsley.
Love & health,