CAULI-FISH N CHIPS

Serves 2

Gluten free  : Dairy Free : Vegan 

 

Cauli-fillets:

2 x 200g cauliflower fillets*

1 tablespoon extra virgin olive oil 

2 tablespoons almond meal

2 tablespoons finely chopped fresh parsley 

1 teaspoon dried oregano leaves 

1 teaspoon lemon zest 

 

Chips:

300g sweet potatoes, cut into 1-2 cm wedges, skin intact

250g carrots, cut into 1cm sticks 

 2 tablespoons extra virgin olive oil

2 tablespoons nutritional yeast*

good pinch sea salt 

 

Heat oven to 200C and line a large baking tray with greaseproof paper. Toss the ingredients for the chips together to coat evenly and arrange around the outside of the pan. Make the cauliflower fillets by coating the cauliflower in olive oil first. Mix together the remaining ingredients for the crumb with a good pinch of salt and pepper in a bowl, then coat the cauliflower evenly. Place in the middle of the baking tray and pop in the oven to cooker 40 minutes. Serves with a big wedge of lemon and some home made tartare sauce* if desired. 

 

*To make a cauliflower ‘fillet’ simply, cut down the biggest circumference of the cauliflower head approximately 2cm thick and keep the piece of cauliflower whole. These are also known as cauliflower ‘steaks’. 

* Nutritional yeast is an inactive yeast, rich in Vitamin B12. It is available in the health food aisle of most major supermarkets.

*You can make tartare sauce at home by combining natural yoghurt (dairy or coconut) with lemon juice, dill pickles finely chopped and a good hit of chopped fresh dill.