This dish is low in Sodium, and very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Vitamin K, Folate, Vitamin B12 and Magnesium, and a very good source of Vitamin C and Manganese.
¼ cup (1oz / 30g) flour
½ cup (3oz / 100ml) milkFor the sauce½ lemon juice or apple cider vinegar
2 teaspoons cornstarch or arrowroot
2 tablespoons maple syrup or honey
¼ cup water
1Break cauliflower into bite-sized florets with your hands.
2Add cauliflower florets, milk and flour into a plastic bag and toss together until the florets are coated.
3Place coated florets on a baking tray lined with a baking sheet and bake at 200C in the middle of the oven for 15 minutes or until crispy. Flip the florets halfway through to brown them on both sides.
4Make the sauce: finely dice garlic clove and combine with cornstarch (or arrowroot), maple syrup (or honey), ¼ cup water and ginger powder in a small saucepan. Bring to a boil stirring occasionally until the sauce thickens ~ 5 minutes. Set aside.
5Coat crispy florets in sauce. Serve hot with rice or other vegetables.
Swaps & Tips
- Any type of milk and flour can be used.
- Make double the sauce if you want to also have extra for the rice, or whatever you are serving the cauliflower with.