Cashew Crusted Cauliflower Bites

Ok, these were an absolute HIT when I made these for our Christmas Eve platter spread. These Cauliflower Bites are coated with a delish cashew crust, and kind of taste like a chicken nugget plant-based version! Inspired by the Minimalist Baker :) 

Ingredients

• 1 small-medium head cauliflower (cut into even, bite-size florets)
• 1 healthy pinch each sea salt and black pepper
• 2 large eggs, beaten

COATING

• 1 ½ cups raw cashews 
• 1 ¼ tsp sea salt (plus more to season cauliflower before coating)
• 1/4 tsp cayenne pepper (increase for more spice)
• 1tsp garlic powder
• 2 Tbsp arrowroot starch

Instructions

1. Preheat oven to 210 C and line a large baking sheet with parchment paper. 
2. Add cauliflower florets to a large mixing bowl and season with a bit of salt and pepper (pepper optional). Toss to combine and set aside.
3. Crack eggs into a shallow bowl and whisk until combined. Set aside.
4. Next, prepare cashew coating by adding cashews, salt, cayenne pepper, garlic powder, and arrowroot starch to a food processor. Mix until a semi-fine meal is achieved. A little texture is okay, but you want it pretty fine so it coats the cauliflower. Transfer coating to a shallow dish (shallow enough to dip the cauliflower in) and set aside.
5. Dip a few cauliflower florets at a time in the eggs, ensuring all sides are well coated. Then shake off excess. Transfer the cauliflower to the cashew coating and toss until thoroughly coated, using a spoon or your hands to add more coating to any bare spots.
6. Transfer cauliflower to your prepared baking sheet.
7. Bake for ~20 minutes or until the cauliflower appears golden brown. 
8. Transfer cooked cauliflower to the large mixing bowl from earlier and top with the glaze.
9. Gently toss to combine, then serve immediately.
10. Best when fresh. Store leftovers covered in the refrigerator up to 3-4 days. Reheat in a 178 C oven until hot for best results. Not freezer friendly.

Inspired by the Minimalist Baker 

Approved for: Low-Salicylate Diet, Adrenal Diet, Gluten-Free, Dairy-Free

Filipa Bellette is Co-Founder of Chris & Filly Functional Medicine. She is an accredited Clinical Nutritionist & Functional Medicine Practitioner. She is also a Ph.D. thought-leader, award-winning writer, and regularly published as a guest blogger & in the media. Together with her husband Chris Bellette, Filipa has worked with over 2,000+ busy, burnout clients in the last 10+ years, and specialises in producing healthy, balanced, and happy Mums & Dads…or as she calls it, a Power Parent! Filipa’s own passion for producing high-performance Power Parents came from her own personal experience of Mummy Burnout, after having babies and juggling the demands of business, family, and her failing health.