PREP: 15 mins COOK: 35 mins TOTAL: 50 mins SERVES: 2-4
Photo by Spencer Dungy @thefieldyied Recipe by Spencer Dungy and @family of vegans
WHAT YOU'LL NEED:
1 head cauliflower
1 head of lettuce
.5cup of alfalfa spouts
2tbs plain flour
1 tsp dried basil
1 tsp dried rosemary
1 tsp dried oregano
1/4 tsp paprika
3 tsp San Elk Vegetable Stock
1 tsp apple cider vinegar
1/4 cup plant mylk
1 tsp nutritional yeast
HOW TO MAKE:
1. Preheat oven to 200ºc. Cut cauliflower into bite sized florets.
2. In a mixing bowl, combine herbs, paprika, flour, San Elk vegetable stock, nutritional yeast, plant milk and cider vinegar.
3. Coat florets in batter and place in baking tray, spaced apart. Bake in oven for 18-20 minutes. Take out and re coat in batter then bake for a further 15 minutes.
4. Serve in flat bread or soft taco shells with lettuce, alfalfa sprouts and chilli mayo. (Chilli mayo was made with cashews, samba oelak, lemon juice and plant mylk).