Barbecue cauliflower fritters
served with a salad of kale, red pepper, corn and tomato
This delicious dish can be enjoyed as a main dish, or can easily be shared with friends or family as a starter. The tasty fritters will be accompanied by a rich salad dressed with a barbecue-yoghurt sauce.
-
Gluten-free
Preparation time:
35 min.
Difficulty level:
Easy
Allergens:
milk, soya
Utensils:
Ingredients
Cauliflower
Soy milk
Rice flour
Garlic powder
Barbecue sauce
Kale
Italian pepper
Red onion
Cooked corn
Tomato
Cucumber
Cooked white beans
Carrot
Greek yoghurt
Lemon
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
4134
988
17
3
179
36
25
39
3
553
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Preheat the oven to 200 degrees.
2.
Wash the vegetables. Cut the cauliflower into small florets. Mix the soy milk, rice flour, garlic powder and barbecue sauce (reserve half of it for the dressing) in a bowl and season to taste. Mix until obtaining a smooth paste.
3.
Place baking paper on a baking sheet and drizzle it with 1 tablespoon of oil. Pass the florets through the mixture, drain any excess and place them on the baking sheet. Bake the florets in the oven for approx. 25 minutes. Turn the cauliflower florets around halfway through the cooking time, so they brown evenly. They are ready when they are golden brown.
4.
For the salad: cut the kale into thin strips. Peel the onion and cut it into strips. Cut the bell pepper into squares. Cut the tomato into wedges. Cut the cucumber in half lengthwise and then into slices. Cut the carrot into thin strips or grate it. Drain and wash the beans and corn. Mix all the ingredients for the salad in a bowl.
5.
For the dressing: mix the greek yoghurt with the remaining barbecue sauce, the juice of 1 lemon and 1 tablespoon of oil. Season to taste and mix well.
6.