These flavor-packed cauliflower pieces are great served on toothpicks as an appetizer. The harissa is both spicy and sweet, while salty peanut pieces add a nice crunch to the vegan hors d’oeuvre.
- 1 cup all-purpose flour
- 1 large head cauliflower, stem removed, cut into bite-sized pieces (6 cups)
- Cooking oil, for frying
- 3 Tbs. paprika
- 1 Tbs. red chili flakes
- 1 ¼ tsp. caraway seeds
- 1 ¼ tsp. ground coriander
- ¾ tsp. ground cumin
- 8 Tbs. vegan margarine, such as Earth Balance
- 3 Tbs. agave nectar
- 1 cup chopped, salted peanuts
1 Preheat oven to 375°F. Line baking sheet with parchment paper.
2 Whisk together flour, pinch of salt, and ¾ cup water in medium bowl. Add cauliflower, and toss until florets are coated with mixture. Transfer to colander to let excess flour mixture drip off.
3 Spread cauliflower flat on prepared baking sheet. Bake 25 minutes.
4 Meanwhile, heat 2 inches cooking oil in large pot over medium heat until instant-read thermometer reaches 325˚F.
5 Grind paprika, chili flakes, caraway, coriander, and cumin in spice grinder or coffee grinder, and transfer to small saucepan. Add margarine and agave nectar, and warm over low heat until margarine is melted.
6 Fry baked cauliflower pieces in hot oil 2 to 4 minutes, or until they start to brown. Transfer to bowl with slotted spoon, and toss with butter-and-spice mixture. Add peanuts, and toss again.
- Serving Size: per 1/4-cup serving
- Calories: 323
- Carbohydrate Content: 27 g
- Fat Content: 22 g
- Fiber Content: 4 g
- Protein Content: 7 g
- Saturated Fat Content: 5 g
- Sodium Content: 202 mg
- Sugar Content: 9 g