Beer Battered Crispy Baked Cauliflower

This week definitely calls for a beer or two (and I don’t even drink beer).

Jokes aside, these crispy little cauliflower bites are insanely GREAT tasting and TOTALLY restaurant quality.

For those reading this blog post at a later date, as I write this, we’ve now been on quarantine for 2 weeks due to the COVID-19 coronavirus pandemic. What a wild ride this has been!

Folks, this is one for the history books.

I’m thankful and very blessed to have my family around me, and healthy.

But….they are around 24/7.

It’s a lot isn’t it?

Many of us not working in the healthcare industry (THANK YOU to those people on the frontlines fighting this!) have a rare opportunity to spend more time with our partners/spouses, and our kids and right now.

However, I’m not going to sugar coat it at all.

Because feeding my family 3 meals a day + snacks is hard as heck right now!

The past few weeks there’s been a lot of food issues coming up. Many grocery stores sold out of certain foods completely for a week.

Maybe for you too?

Kids might be snacking more than usual.

YOU might be snacking more than usual.

I might be snacking more than usual.

You probably have a lot on your mind and plate right now. (Same!)

And anxiety is at an all-time high.

If you can find these ingredients, then this will be a FUN little project for you to make together with the family (and impress them)!

Big huge *virtual* hugs to each of you, as I know we all have our own unique, and collective challenges at this time.

Oh! If you’re looking for a ranch dip recipe here ya go.Makes 6 servings

Ingredients:

• 1 medium cauliflower, broken into bite-size pieces
• avocado or olive oil cooking spray

Marinade:

• 2 tbsp avocado oil, or olive oil
• 1/4 cup plain Greek yogurt
• 1/2 Tbsp garam masala
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp sea salt

Batter:

• 1/4 cup gluten-free flour
• 1/2 tsp sea salt
• 1 tsp turmeric powder
• 1 1/2 tsp chili powder
• 1/2 cup of your favorite beer (or use non-alcoholic beer if needed)

Rinse your cauliflower thoroughly and pat the excess moisture with a paper towel or allow it to air dry.

Trim off the lower part of the stem and cut the head into four quarters. Now break each quarter into bite-size florets as shown.Place your cauliflower florets in a large bowl. To prepare the marinade, whisk together the yogurt, garam masala, cumin, and coriander powder in a small mixing bowl.

Pour this marinade all over the florets, and toss until the florets are completed coated.Cover with a plastic wrap and allow them to marinate in the fridge for 30 minutes or so.

Meanwhile, in a small bowl, whisk all your batter ingredients until smooth, and allow it to sit for about 15 minutes to thicken.

Preheat your oven to 425 degrees f. and line a baking sheet with parchment paper.Remove the marinated florets from the fridge. Pour the batter in and toss to coat. Spread the florets in an even layer on your prepared baking sheet.

Lightly spray with avocado oil. Place the baking sheet into the preheated oven and bake for 10 minutes.

After 10 minutes flip the florets using tongs and return to the oven. Bake for an additional 10-15 minutes, or until tender. (This can instead be done in an air fryer in small batches.)To get a nice golden brown color, flip your oven to broiler mode and broil on high for just 2-3 minutes until golden and crispy.

Enjoy!

❤Rachel

Beer Battered Crispy Baked Cauliflower

Category Sides

Ingredients

• 1 medium cauliflower, broken into bite size pieces
• avocado or olive oil cooking spray

Marinade:

• 2 Tbsps avocado oil, or olive oil
• 1/4 cup plain Greek yogurt
• 1/2 Tbsp garam masala
• 1 tsp ground cumin
• 2 tsps ground coriander
• 1/2 tsp sea salt

Batter:

• 1/4 cup gluten free flour
• 1/2 tsp sea salt
• 1 tsp turmeric powder
• 1 1/2 tsp chilli powder
• 1/2 cup of your favorite beer (or use non-alcoholic beer if needed)

Instructions

1. Rinse your cauliflower thoroughly and pat the excess moisture with a paper towel or allow to air dry. Trim off the lower part of the stem and cut the head into four quarters. Now break each quarter into bite-size florets as shown.
2. Place your cauliflower florets in a large bowl.
3. To prepare the marinade, whisk together the yogurt, garam masala, cumin, and coriander powder in a small mixing bowl.
4. Pour this marinade all over the florets, and toss until the florets are completed coated.
5. Cover with a plastic wrap and allow them to marinate in the fridge for 30 minutes or so.
6. Meanwhile, in a small bowl, whisk all your batter ingredients until smooth, and allow it to sit for about 15 minutes to thicken.
7. Preheat your oven to 425 degrees f. and line a baking sheet with parchment paper.
8. Remove the marinated florets from the fridge. Pour the batter in and toss to coat.
9. Spread the florets in an even layer on your prepared baking sheet.
10. Lightly spray with avocado oil.
11. Place the baking sheet into the preheated oven and bake for 10 minutes.
12. After 10 minutes flip the florets using tongs and return to the oven.
13. Bake for an additional 10-15 minutes, or until tender.
14. (This can instead be done in an air fryer in small batches)
15. To get a nice golden brown color, flip your oven to broiler mode and broil on high for just 2-3 minutes until golden and crispy.

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