3slices100% whole wheat or sprouted grain bread, toasted
1tablespoonarrowroot powder (aka arrowroot flour or starch)
¼cupwater(60 ml)
3tablespoonstahini
½tablespoongarlic powder
½tablespoononion powder
¾teaspoonsalt
½teaspoonblack pepper(about 20 turns)
½teaspooncumin powder
Dash of hot sauce(optional, but tasty)
8cupscauliflower florets(800 g)
Instructions
Preheat oven to 425 °F (220 °C) and line 2 large baking sheets with parchment paper or silicone baking mats.
Tear each piece of toast into 4 or 5 pieces then place them into your food processor. Add the arrowroot powder and process until you have fine bread crumbs. Set aside for now.
Place the water, tahini, garlic powder, onion powder, salt, pepper, cumin and a dash of hot sauce (if using) into a large mixing bowl and whisk until smooth. Add the cauliflower florets and toss until evenly coated.
Sprinkle the toast crumbs on top of the cauliflower and toss again to coat all the pieces. (If some of the toast crumbs don’t totally stick to the cauliflower, that’s okay.)
Divide the breaded florets between your baking sheets and carefully spread them out into a single layer.
Bake for 15 minutes then move the top baking sheet to the bottom oven rack and the bottom baking sheet to the top oven rack for even baking. No need to stir or flip the florets. Bake for an additional 10 - 15 minutes until crispy and golden brown.
Notes
Click here for a simply delicious hummus recipe to serve with Crispy Cauliflower (Karnabeet).