• Crispy gluten-free cauliflower nuggets with easy barbecue sauce (Loving Gluten Free)

Crispy cauliflower vegetarian nuggets served with a homemade BBQ sauce, perfect for entertaining and that won't have you missing chicken!

Serves
4

Preparation

30min

Cooking

25min

Skill level

Mid
By
Average: 2.7 (147 votes)
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Ingredients

  • 1 head of cauliflower, cut into bite-sized florets 
  • coconut, avocado or macadamia oil or oil spray, for coating 
  • sea salt and freshly ground black pepper, to taste

Crumb

  • 100 g (1 cup) almond meal 
  • 2 tsp chilli powder 
  • 1 tsp garlic powder 
  • 2 tsp smoked paprika 
  • 2 tsp ground cumin 
  • 2 tsp ground turmeric 
  • 750 ml (3 cups) coconut cream 
  • 120 g (1 cup) arrowroot or tapioca flour 

Easy barbecue sauce

  • 3 tbsp hulled tahini 
  • 75 g tomato paste 
  • 1 tsp maple syrup 
  • ¾ tsp garlic powder 
  • 1½ tsp apple cider vinegar 
  • 1½ tsp molasses 
  • 3 drops liquid smoke, or to taste (see note)
  • sea salt, to taste 
  • ½ tsp chilli powder, optional 
  • 3 tbsp filtered water, plus extra if needed

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

1. Preheat the oven to 180°C and line two large baking trays with baking paper. 

2. For the crumb, combine the almond meal, chilli powder, garlic powder, paprika, cumin and turmeric in a large bowl. In a separate large bowl, mix together the coconut cream and arrowroot or tapioca flour to make a thick batter. 

3. Working one at a time, dip a cauliflower floret briefly in the coconut cream batter to coat evenly, knock off any excess batter, then toss it in the almond meal mixture. Transfer to a prepared tray and repeat with the remaining florets. 

4. When all the florets are ready, drizzle or spray with a little oil. Bake for 15-25 minutes, turning halfway through cooking and drizzling or re-spraying with oil if you wish, until golden brown and crisp. 

5. Meanwhile, for the barbecue sauce, blitz together all the ingredients in a food processor or high-speed blender until really smooth. If the sauce is a little thick, add an extra splash of water.

6. Remove the crispy cauliflower nuggets from the oven and season with salt and pepper to taste. Serve alongside the barbecue sauce. 

 

Note:

• Liquid smoke can be found in specialty food stores and barbecue stores. It is made from hickory, applewood or mesquite wood that is burned inside a chamber. As the smoke rises it is captured in a condenser and this cooled liquid smoke is then collected and filtered. Adding very small amounts of it to recipes gives them a wonderful smoky flavour, but be warned, a little goes a long way - the difference between using a little bit of it and going overboard is the difference between a sunny barbecue and a face full of smoke as the wind shifts.

 

Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.