BeerBatter Cauliflower

Time to switch up those CauliWings for some BeerBatter & Tartar Sauce – a super simple, surprisingly healthy, & tasty snack for Game Time! Hockey season is HERE. Although I don’t have cable, and don’t bother with live streaming – I still enjoy a good hockey game when I have a chance to watch. My dad taught me to ice skate at a very young age. Loved it!…and of course, I had to have my very own hockey skates – picks? what are those?! Sounds dangerous. It definitely helped to have a full-size hockey rink in our backyard where some pretty serious games went down with friends & nieghbours. The majority of the time, I was told that I was ‘too small’ to play (with the boys) and had to watch from the hay bales. Ehem, boring. SO every now and then, I would jump in and beeline it towards the puck – everyone would keep playing. It wasn’t until I got pelted in the skate by a rogue slapshot that I decided to sit one out. Ouch. Bring on the hot chocolate & hay!

BeerBatter Cauliflower
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

Game ready! These crispy, tasty lil' BeerBatter Cauliflower bites make a perfect snack or appy. The tartar sauce is a MUST.

Course: snack, appy
Cuisine: plant based
Keyword: cauliflower, beer batter
Servings: 4
Author: thecrimsonsink
Ingredients
  • 1 small cauliflower head - pulled apart into smaller bite-size(ish) pieces
BeerBatter
  • 2/3 cup amaranth flour
  • 2/3 cup beer, chilled *I used Guinness
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
Tartar Sauce
  • 1/2 cup vegenaise
  • 1/4 cup dill pickle, finely chopped
  • 3-4 green onions, chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp lemon juice
  • 1/2 tsp pure maple syrup
  • pinch of sea salt + pepper
Instructions
BeerBatter
  1. Preheat the oven to 425*F. Line a baking sheet with parchment paper.

  2. In a bowl, add the amaranth flour, baking powder, and sea salt. Whisk until combined. Slowly pour in the beer, whisking well as you go. Give it a minute or two to rest after whisking. The batter should be smooth & thick.


  3. Take a piece of the cauliflower and dip it into the batter all the way - give it a little swirl as you lift it back up out of the batter. The cauliflower should be completely coated in batter. Place the battered cauliflower onto the prepared baking sheet. Repeat until the batter is gone. Space the battered cauliflower apart when placing onto the baking sheet.


  4. *Once the batter is low, tip the bowl sideways (helps keep all the batter to one side) and dip the cauliflower.


  5. Place the baking sheet into the oven and cook for 25-30mins, or until the batter appears golden-brown. *If unsure, test one of the cauliflower. It's better to cook a little longer to ensure the batter is cooked throughout - it also gets crispier when cooked longer (30mins).


  6. Remove from the oven and plate - best when eaten hot.

Tartar Sauce
  1. Add all ingredients to a small bowl. Stir well. Refrigerate for at least 30mins prior to serving.

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