Raw Vegan Crispy Crumbled Cauliflower Salad
Deliciously crispy raw vegan cauliflower bites, with a seed & spice crumbled coating! Enjoy the sweet, salty, zesty, peppery & garlic flavours all at once in one beautiful mouthful. These cauliflower bites are great for both a dish to share with a colourful raw salad, or a for mini-snack. This is an easy dehydrator recipe (which you can make in a regular oven if you are not raw). This salad full of fresh greens, herbs & avocado is perfect to pair with these cauli-bites. Scroll down for full recipe!
Ingredients
Crispy Crumbled Cauliflower
1/2 medium sized cauliflower
3 tbsp psyllium husk
1 tbsp flax seeds
1 tbsp almond meal
1 tbsp white sesame seeds
1 clove of garlic
2 tsp onion powder
1 tsp pink himalayan salt
1 tsp black pepper
1 tsp raw coconut sugar
Garden Salad
1/2 large avocado
2 cups lettuce
1 cup kale
1 cup spinach
1/2cup rocket
4 tbsp fresh parsley
4 tbsp coriander
4 tbsp dill
juice from 1 lemon
10-15 cherry tomatoes
1 whole tomato
1/2 red onion
3 green spring onion shoots
optional - Braggs coconut aminos (dressing)
crack of pink himalyan salt and pepper
Method
Crispy Crumbled Cauliflower
Using the freshest cauliflower available, break off or cut up the florets into bite sized pieces.
The night before making this recipe, or a few hours prior, freeze your cauliflower pieces, then take them out of the freezer once frozen and let them thaw on the counter. This will make the cauliflower much softer and give it a 'cooked' texture.
Your cauliflower pieces should be slightly wet from the melting / thaw process. So the dry batter should stick to the wet cauliflower quite easily, however you can also dip your cauliflower pieces into a raw tahini, maple & water mixture, to help the batter stick more effectively (this is optional).
To make the batter crumble, blend the psyllium husk, flax seeds, almond meal, sesame seeds, salt, pepper, coconut sugar & onion powder in a food processor or blender to grind down the ingredients and create a 'finely milled' powder blend. It's okay if you leave it a bit chunky, just make sure everything is well combined.
Then using a garlic crusher, crush a clove of garlic and add the minced pieces into the crumble batter mix.
Now, dip your cauliflower floret pieces into the crumble one-by-one, and spread out each piece on a teflex sheet, upon a dehydrator tray.
Place the tray of battered cauliflower in the dehydrator for 6-7 hours, at 40 degrees celsius.
The crumbled cauliflower pieces will turn nice & crispy and may also turn slightly golden!
Garden Salad
Rinse all of your leafy greens and herbs in 11.5pH strong alkaline Kangen water to emulsify and remove the oil-based herbicides & pesticides (note-organic produce is also sprayed!)
Then chop up all of the leafy greens and herbs, place in your favourite bowl, and add the tomatoes, red onion, and sliced up avocado.
Squeeze some lemon juice over the salad along with salt and pepper as the salad dressing. (Optional - you can also use Braggs liquid coconut aminos for the dressing or as a sauce for the cauliflower pieces! )
Take your crispy crumbled cauliflower bites out of the dehydrator and serve on top of your salad!
E N J O Y
Share this blog post with someone you want to try this with & don't forget to take a pic of your Raw Vegan Crispy Crumbled Cauliflower Salad and tag me @olivia.harper ♡
I am looking forward to seeing what you create!
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WITH LOVE
L I V
