INGREDIENTS
- 1 cauliflower
- For the paste:
- 30g chickpea flour
- 2 tablespoons paprika
- 1 tablespoon turmeric
- 1 tablespoon of floor chili
- Black pepper and salt to style
- 120 ml almond milk
- For the batter:
- Panko c/n
- 2 tablespoons paprika
- Black pepper and salt
- Chili Latonesa:
- 100ml almond milk
- 200ml further virgin olive oil
- Pickled chili peppers
1-Make a paste with chickpea flour, paprika, floor chili, turmeric, salt, pepper and almond milk.
2-Combine the panko with the seasonings.
3-Lower the cauliflower seedlings and go them first by way of the paste after which by way of the panko. Put within the oven at 180.
