Shipping is free for orders of 6 or more products
Shipping is free for orders of 6 or more products
Crispy, flavourful, and entirely gluten free – this Shake & Bake Cauliflower with Roasted Cauliflower Dip is a fresh take on comfort food, made easy with our Gluten Free Shake & Bake. With minimal prep and maximum crunch, this recipe transforms humble cauliflower into golden, oven-baked bites that are perfect for snacking, sharing, or serving as a standout side. Paired with a creamy, spiced cauliflower dip, it’s a double dose of plant-based deliciousness.
1 large head of cauliflower, chopped into small florets
Half bag of Fogdog Gluten Free Shake & Bake
4 tbsp olive oil
Chopped parsley to garnish
For the dip:
3 cloves garlic
4 tbsp olive oil
2 tbsp tahini
1 tsp turmeric powder
1 tsp cumin powder
1 tsp sea salt
1/2 cup ice cold water
1/2 small lemon squeezed
Preheat the oven to 200ºC (fan)
Chop the cauliflower heads into small florets.
Rinse half of the cauliflower florets to get the surfaces wet, then put it in a large bag or sealable container. Pour in the Shake ‘n’ Bake coating, seal the bag or container, and shake around until all surfaces are well coated. Leave for ten minutes.
Put the Shake & Bake coated cauliflower in a large baking tray with 2 tbsp olive oil and a pinch of salt, then stir it up.
Put the plain cauliflower in another large baking tray with 2 tbsp olive oil and a pinch of salt. Add the garlic cloves then stir it up.
Roast both trays for 35-40 minutes, until golden and slightly charred. Stir and toss the cauliflower in the oil halfway through baking.
Turn off the oven but leave the Shake & Bake coated cauliflower in the oven while you make the dip.
Add the plain roasted cauliflower to a food processor along with the cold water, roasted garlic, tahini, lemon juice, turmeric, cumin, salt and olive oil and blitz until smooth.
Serve the dip with the Shake & Bake cauliflower, and sprinkle with chopped parsley. Voilà!
