This text is part of the special Pleasures notebook
The biggest challenge with this recipe from Caroline Huard, aka Loounie, is deciding whether to serve it as an appetizer or as a garnish for grain bowls, wraps or tacos. Or don’t eat it all before serving.
Cooking time: 30 minutes
Servings: one plate to share
Ingredients
Hazelnut and corn crumbs
70 g (½ cup) raw hazelnuts, roughly chopped
30 g (1 cup) Corn Flakes cereal
15 ml (1 tbsp) dehydrated chopped onion
(or 5 ml/1 tsp onion powder)
1 pinch of salt
Liquid preparation
60 g (½ cup) chickpea flour
30 ml (2 tbsp.) grapeseed oil
15 ml (1 tbsp.) white vinegar or lemon juice
15 ml (1 tbsp.) cornstarch
5 to 10 ml (1 to 2 tsp) sambal oelek chili paste or hot sauce, to taste
1 ml (¼ tsp) salt
Cauliflower
1 small (or ½ large) cauliflower, broken into bite-sized florets
Olive oil spray (optional)
30 ml (2 tbsp.) store-bought vegenaise
22.5 ml (1 ½ tbsp.) lemon juice
Vegan sauce
30 ml (2 tbsp.) store-bought vegenaise
22.5 ml (1 ½ tbsp.) lemon juice
Trim
1 handful of fresh mint leaves, chopped
Hot pepper flakes (optional)
Preparation
Hazelnut and corn crumbs
1. In the container of a small food processor or blender, combine the ingredients. Pulse the mixture until it has the texture of breadcrumbs.
2. Reserve the hazelnut and corn crumbs.
Liquid preparation
1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ingredients. Using a whisk, mix until smooth.
Cauliflower
1. Place the cauliflower florets in the large bowl with the liquid mixture. Using a spatula, mix to coat each small bite.
2. Add the hazelnut and cereal crumbs, and mix well.
3. Distribute the bites on the plate, taking care to space them slightly apart. Spray a little oil, if desired.
4. Bake for 30 minutes, turning the bites halfway through cooking.
Vegan sauce
1. In a small bowl, using a whisk, mix the vegenaise and lemon juice until smooth.
2. Pour the sauce over the bites, or serve as a dip in a small bowl on the side.
Trim
When serving, sprinkle the bites with mint leaves and hot pepper flakes, if desired.
Note :Keeps for 4 to 5 days in the refrigerator. Freezing is not recommended.
This content was produced by the Special Publications team at Duty, relating to marketing. The writing of the Duty did not take part.