Cajun Roasted Cauliflower with Avocado Coleslaw
½ cup rice flour
2 tbsp Cajun spice
1 tsp vegetable stock powder
½ cup soy milk
½ cauliflower, cut into bite size florets
1 carrot, grated
⅛ white cabbage, finely shredded
⅛ red cabbage, finely shredded
1 handful kale, finely shredded
2 handfuls coriander leaves, 1 handful chopped
1 red chilli, finely sliced
1 garlic clove, finely chopped
1 avocado, chopped
1 lime, cut into quarters
Heat the oven to 200°C. Add half a cup of rice flour to a bowl, add the cajun spice and vegetable stock powder, then whisk together well. Add half a cup of soya milk and whisk to make a batter, then set aside. Place the cauliflower florets into the batter and mix well to coat all the cauliflower. Place the florets onto a tray lined with greaseproof paper ensuring that all of the pieces are not touching each other. Place the tray into the oven at 200°C to cook for about 15 to 20 minutes.
To Make the coleslaw: Place the chopped garlic, grated carrot, shredded kale, shredded cabbage and avocado chunks into a bowl. Add one handful of finely chopped fresh coriander, one finely sliced red chilli (optional) and one finely chopped garlic clove. Squeeze in the juice of one lime. Massage the avocado into the salad and mix well.
To serve: Place the salad onto a board or platter and top with the roasted cajun cauliflower. Finish with some fresh coriander leaves and serve.
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