Cauliflower Buffalo Bites (GF, DF, V)

This one's a bit haphazard ... I adapted a recipe and used what I had in the cupboard.  It was a matter of adding ingredients and checking for taste and texture rather than measuring things into specific quantities.  Give it a go ... such a delicious treat! 

• One head of cauliflower – break off leaves and discard, pull florets into small chunks.
• In a bowl mix a generous dash of paprika, some crushed garlic, salt & pepper to taste, white flour (or GF alternative) and beer – use whisk and mix till smooth.  Coat cauliflower and shallow fry in vegetable oil until golden.  Drain.
• In a bowl mix about ¼ cup hot chilli sauce (I use Habanero), a squirt of golden syrup (in lieu of honey), dash of vegetable oil and whisk to combine.
• Brush over cauliflower and bake at 180 for about 10 mins, turn over and baste other side and cook until golden and crunchy.
• Serve with an aioli (Ceres Organics makes a gorgeous vegan one).  

Enjoy!

Recipe by Alina @ LittleByLittle

Curried Chickpea & Brocolli Slaw (GF, DF, V)

Ingredients

For the salad:

·       1 head of broccoli, very finely chopped

·       1 can chickpeas, rinsed and drained

·       1 1/2 c shredded carrot, beetroot, brocolli stems, red cabbage

·       1/2 cup sliced almonds

·       1/4 cup dried cranberries

·       1/2 c fresh coriander chopped finely

·       1/4 c fresh parsley chopped finely

For the dressing:

·       1/4 cup tahini (stir so it is more pourable)

·       Juice of 1/2 a lemon

·       3-5 tablespoons warm water, to thin dressing

·       1 clove garlic, finely minced

·       1-2 teaspoons maple syrup, to sweeten

·       1 teaspoon yellow curry powder

·       1/2 tablespoon freshly grated ginger

·       1/2 teaspoon ground turmeric

·       1/2 teaspoon salt

·       Freshly ground black pepper

Method

1. Combine all salad ingredients;
2. Whisk dressing ingredients together and toss through salad.