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Such a versatile little dish, you can add these into a taco, ontop of a salad, or just keep them as is and dip into some yoghurt and mint sauce. REALLY deeeelicious!


1 medium-sized cauliflower broken into small florets


¼ cup yogurt

3 tbsp tomato paste

2 tbsp coconut or avocado oil

⅓ cup unsweetened non-dairy milk

½ tsp turmeric

¼ tsp hing

1 ½ tbsp garam masala

2 tsp smokey paprika

1 tbsp dried fenugreek

3 tbsp chickpea flour

1 tsp salt


2 cups panko breadcrumbs or gd breadcrumbs


  1. preheat oven to 415f

  2. add all marinade ingredients into a large bowl and whisk till smooth and add breadcrumbs into another bowl

  3. add a few florets at a time into the marinade and mix evenly coat and shake off excess marinade, you can bake it just like this or throw it into the breadcrumbs and use your dry hand to coat evenly

  4. place onto a baking tray lined with baking paper and spray with oil and place into the oven for about 20 minutes till golden brown and crispy

  5. to make the epic tacos try it with my mango salsa, coriander chutney, yoghurt mint sauce and slaw. otherwise just choose your favorite dip and enjoy!

Dont forget to sprinkle some love, say a prayer of gratitude and eat with extreme joy!

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