Crispy Cauliflower with Vegan Mayonnaise
Now is the perfect time for some me-time: a series, a glass of wine... oh, and how about making that crispy cauliflower?
With a Tarwi twist, it's lower in calories and higher in protein and nutrients!
The star here is this mayonnaise, which has a secret ingredient: pure vegetable protein from Tarwi!
Mmm! Delicious and indulgent but healthy, just the way I like it!
🕒 Baking time: 25 min
🕒 Total time: 40 min
🍴 Serves: 2
Ingredients for the cauliflower:
- 1/2 cauliflower
- 1 tablespoon salt \
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- black pepper to taste
- salt to taste
- olive oil to taste
Ingredients for the vegan mayonnaise:
- 100 ml plant-based milk (we used soy milk, but almond milk also works)
- 2 tablespoons (30 g) unflavoured protein powder
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 56 ml olive oil
🥣 Preparation:
1. Heat a pan of water on the hob.
2. Separate the cauliflower into florets.
3. Season the water with salt and cook the cauliflower for 2 to 3 minutes.
4. Drain the cauliflower well.
5. In a small bowl, mix the spices with olive oil until you get a creamy paste.
6. Brush the cauliflower with this mixture and bake in a preheated oven at 180 °C for about 25 minutes, or until golden brown.
7. For the mayonnaise, place all the ingredients in a tall glass and emulsify with a hand blender until you obtain a creamy texture.
8. Serve the crispy cauliflower with the vegan mayonnaise.
Extra tip: if you want to flavour your mayonnaise, add a dollop of basil or sun-dried tomato hummus! It's incredible!
