I had been wanting to try these for awhile. I had to find the right moment to introduce them to my carnivorous family during BBQ season. We try to have at least 3 vegetarian meals a week and I thought this would be a good one to introduce into the rotation.
4 cups of cauliflower florets ( 1 large cauliflower)
1/2 cup of milk
1/2 cup of water
1 cup flour ( we used gluten free all purpose flour)
5 tsps of The Spice Trader's CHICKEN RUB
Pinch of Kosher salt
BBQ sauce ( we used Diana's Rib & Chicken) - use any one you like!
1 Tbsp Butter
Pre heat the oven at 425º
Mix milk, water, flour and spices together in a bowl. Grease a baking sheet and then dip each floret until coated and place them on the baking sheet. Bake for 25 mins - turning them 1/2 way through.
Meanwhile melt the butter and stir in the sauce until well blended.
Take out the florets and toss them in the sauce - then place them back on the baking sheet and bake for another 25 mins.
Use the CUMIN AIOLI as a dip! ( recipe below)
1 tsp CUMIN SEEDS
2 large egg yolks
1 tbsp fresh lemon juice
1 clove of minced garlic
1/2 cup grapeseed oil
1/2 cup extra virgin olive oil
Heat the cumin in a skillet over medium heat for around 2 minutes - until they become fragrant (you can roasted powder if you don't have seeds). Cool and grind in a spice mill or mortar & pestle. Whisk the yolks, lemon juice and garlic in a bowl and then drizzle the grape seed oil very slowly and do the same with the olive oil until emulsified. Whisk in the cumin and 1/2 tsp of water. Season with salt and chill before serving.