I love sides of vegetables that taste great and don't actually taste like veggies. It sounds kind of crazy but it's probably to do with knowing they are good for me and being confronted with boring tasting veg as a kid. These are a winner on every level, tasty, flavoursome, salty and tart, crispy and totally yum. I served these with a side of greens and a piece of pan fried pork.
1 large head cauliflower, outer leaves removed
1/2 cup corn flour or rice flour
1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1/4 cup + 1 tablespoon apple cider vinegar,
1. Preheat oven to 180 degrees. Line a large baking tray with baking paper.
2. Cut the head of cauliflower into small, bitesized florets.
3. Shake together the flour, sea salt, and black pepper in a large airtight container.
4. Add the cauliflower florets to a large, nonreactive mixing bowl. Pour 1/4 cup of the apple cider vinegar over the florets and toss to coat. If you have an extra 15 to 30 minutes, let it marinate in the vinegar. If not, no worries, you can move straight to the next step!
5. Use a slotted spoon to transfer the cauliflower florets into the container with the oat flour. Secure the lid and vigorously shake the container to coat the florets. Dump the florets onto the lined pan and spread them out into a single layer.
6. Bake for 15 minutes, flip the florets over as best you can, and bake another 15 to 17 minutes or until crisp and golden.
7. If you want a bit more vinegar tang, use your fingers to spritz the cauliflower with the remaining tablespoon of apple cider vinegar.