Baked Cauliflower Bites with Sticky Marmite and Garlic Sauce
Prep
20 min
Cook
35 min
Serves
4
Skill
Vegetarian
.jpg?format=webp&width=1376 "Baked Cauliflower Bites with Sticky Marmite and Garlic Sauce")
Prep
20 min
Cook
35 min
Serves
4
Skill
Ingredients
- 1 small head cauliflower
- 1 ½ cups wholemeal flour
- 3 tbs cornflour
- 1 ¼ cups water
- sesame seeds, to garnish
- sliced spring onion, to garnish
Sauce
- 4 cloves garlic, minced
- 2 tbs Marmite™
- 2 tbs white vinegar
- 2 tbs sesame oil
- 1 tbs no added salt tomato paste
- 3 tbs honey
- ½ cup water
- 2 tsp cornflour
Nutrition per serving
1590 kJ
energy kj
10 g
protein
2 g
saturated fat
8.8 g
dietary fibre
56 g
carbohydrate
19 g
sugars
310 mg
sodium
Method
- Preheat your oven to 190°C fan bake and line a large baking tray with baking paper.
- Cut the cauliflower into small bite-sized florets.
- In a large bowl, mix together the flour and cornflour. Add half of the water and mix until smooth. Continue to add the remaining water, a little at a time, until you achieve a thick batter (you may not need all of the water).
- Add the cauliflower florets and mix well to coat. Use tongs to transfer the battered cauliflower pieces to the lined baking tray and bake for 20 minutes.
- Meanwhile, combine the garlic, Marmite, white vinegar, sesame oil, tomato paste and honey in a small saucepan over medium heat. Mix the cornflour with the water and add to the sauce. Whisk until the sauce thickens and remove from the heat.
- When the battered cauliflower has cooked for 20 minutes, remove from the oven and use tongs to transfer the florets into a large bowl. Pour over the sauce and toss well to coat.
- Return the florets to the lined baking tray and bake for a further 10-15 minutes until the cauliflower is tender and golden brown.
- Transfer to a serving dish and garnish with a sprinkle of sesame seeds and sliced spring onion.
Tips
These tasty morsels are great served as a finger food snack or can be turned into a more substantial meal by serving with brown rice, tofu/ tempeh, fresh leafy greens and herbs for an Asian-inspired salad bowl.
- 1 small head cauliflower
- 1 ½ cups wholemeal flour
- 3 tbs cornflour
- 1 ¼ cups water
- sesame seeds, to garnish
- sliced spring onion, to garnish
Sauce
- 4 cloves garlic, minced
- 2 tbs Marmite™
- 2 tbs white vinegar
- 2 tbs sesame oil
- 1 tbs no added salt tomato paste
- 3 tbs honey
- ½ cup water
- 2 tsp cornflour
Nutrition per serving
1590 kJ
energy kj
10 g
protein
2 g
saturated fat
8.8 g
dietary fibre
56 g
carbohydrate
19 g
sugars
310 mg
sodium
- Preheat your oven to 190°C fan bake and line a large baking tray with baking paper.
- Cut the cauliflower into small bite-sized florets.
- In a large bowl, mix together the flour and cornflour. Add half of the water and mix until smooth. Continue to add the remaining water, a little at a time, until you achieve a thick batter (you may not need all of the water).
- Add the cauliflower florets and mix well to coat. Use tongs to transfer the battered cauliflower pieces to the lined baking tray and bake for 20 minutes.
- Meanwhile, combine the garlic, Marmite, white vinegar, sesame oil, tomato paste and honey in a small saucepan over medium heat. Mix the cornflour with the water and add to the sauce. Whisk until the sauce thickens and remove from the heat.
- When the battered cauliflower has cooked for 20 minutes, remove from the oven and use tongs to transfer the florets into a large bowl. Pour over the sauce and toss well to coat.
- Return the florets to the lined baking tray and bake for a further 10-15 minutes until the cauliflower is tender and golden brown.
- Transfer to a serving dish and garnish with a sprinkle of sesame seeds and sliced spring onion.
Tips
These tasty morsels are great served as a finger food snack or can be turned into a more substantial meal by serving with brown rice, tofu/ tempeh, fresh leafy greens and herbs for an Asian-inspired salad bowl.