Meet Khaana Collective contributor Laura Wright!
I have been a fan for years of Laura Wright's award-winning work at The First Mess, a plant-based recipe blog and cookbook. Laura has an impeccable eye for photography and a knack for combining seasonal, wholesome ingredients with global flavors to create recipes that are both delicious and unexpected. Her cooking draws on her background from culinary school, working in farm-to-table restaurants and being an avid gardener. I'm not alone in my love of Laura's recipes, she has captivated thousands upon thousands of home cooks and for good reason!
Over the years, I've learned so much about plant-based ingredients and cooking techniques from Laura and am beyond thankful for her support of my work at Brooklyn Delhi. I’m thrilled to share more of Laura’s story with you. We’ll also be posting a sneak peek at her recipe later today so look out for it.
This recipe turns cauliflower into the crunchy, spicy, addictive, plant-based snack of our dreams, and the Mango Chutney-swirled coconut yogurt dip just takes them to the next level.
serves 2 – 4
- For a quick dipping sauce, I just stirred together some coconut milk-based yogurt with a big spoonful of Mango Chutney, leaving big swirls of the chutney on top.
- I have had success substituting white rice flour for the chickpea flour in this recipe.
- You can season the chickpea flour mixture with whatever spices you enjoy. I find the Guntur Sannam Hot Sauce to be flavorful enough on its own, though!
½ large head of cauliflower, roughly 575 grams
¾ cup chickpea flour
¾ cup water
sea salt and ground black pepper, to taste
½ cup Guntur Sannam Hot Sauce
1 ½ tablespoons grapeseed or other neutral-tasting oil
1 tablespoon maple syrup
Chopped cilantro, for garnish
Preheat the oven to 425 Degrees. Line a large baking sheet with parchment
paper and set aside. Cut the cauliflower into small florets.
In a large bowl, whisk together the chickpea flour, salt, pepper, and water. Once the batter is smooth and slightly thick, transfer all of the cauliflower florets to the bowl. Using a spatula, toss the cauliflower until every floret is evenly coated in the batter.
Transfer each coated floret to the prepared baking sheet, giving each floret a nice cushion of space. Once you’ve transferred all of the cauliflower to the baking sheet, slide the baking sheet into the oven and set a timer for 20 minutes.
While the cauliflower does its first bake, you’re going to make the spicy sauce that will coat the cauliflower in the second bake. Clean and wipe out the large bowl you just used for the batter. In this bowl, whisk together the Guntur Sannam Hot Sauce, grapeseed oil, and maple syrup.
Once the timer goes off, remove the cauliflower from the oven. The batter coating each floret should be slightly dried, firm, and golden. Transfer all cauliflower florets to the large bowl with the Guntur Sannam Hot Sauce mixture. Toss to evenly coat in the sauce.
Transfer the coated florets back to the baking sheet, spreading them out as much as you can. Slide the baking sheet back into the oven and bake for an additional 25 minutes, or until the bottoms of the florets are deep golden brown and crisp.
Serve the spicy cauliflower bites with the dipping sauce of your choice and some chopped cilantro on top.