If you enjoy authentic Indian food (the kind made in India), these crunchy cauliflower poppers will delight you.
NOTE: If you don't mind a higher-fat dish, these can be deep fried in coconut oil for even better results.
2 cups cauliflower florets, cut into bite-sized pieces
¼ cup cornmeal
¼ cup garbanzo bean (chickpea) flour
3 tablespoons fresh lemon juice
2 tablespoons water
4 medium cloves garlic, minced or pressed
1 ½ teaspoons EACH: coriander powder and cumin powder
1 teaspoon ground turmeric
¾ teaspoon sea salt
¼ teaspoon baking soda
For pan-frying: 2 tablespoons coconut oil
1. In a medium bowl, toss the cauliflower with all of the remaining ingredients (except for the oil). Stir well with a rubber spatula until thoroughly combined.
2. Place a large skillet or wok over medium-high heat and add the oil.
3. Once the oil is hot, add the cauliflower. Pan-fry, stirring occasionally, until the cauliflower is golden-browned on all sides. This will take about 5-7 minutes. Serve hot.
Serves 2; GF/SF/Blue (according to the health guidelines in my cookbooks)