Cauliflower Bites
These crispy cauliflower bites are very quick to make and are a bit more exciting for kids than plain old cauliflower. All you need to do is break the cauliflower head into florets, throw everything into a tupperware box and combine, so that the florets are coated in the crunchy topping. Simply roast in the oven until just soft. I serve this with a yogurt and herb dip, but you could change up the dipping sauce on the side, or serve it as a side dish. Roasting cauliflower is the best way to bring out a sweeter, nuttier flavour. It helps the cauliflower to caramelise; you don’t loose flavour to the cooking liquid, as you would if you were boiling it.
Choose a cauliflower with a bright white head and crisp green leaves, if it is starting to discolour it is already past its best. Cauliflowers are nutrient rich and inexpensive to buy. They are also a great option for children sensitive to colour, you might find that cauliflower is easy to get past the dinner test, than broccoli.
1 cauliflower, broken into florets
3 tablespoons olive oil
4 tablespoons panko breadcrumbs
4 tablespoons grated Parmesan (can leave this out)
1 teaspoon fresh thyme leaves
Preheat the oven to 170-180 C fan oven. Take a large head of cauliflower and break it down into medium-large florets, you don’t want the pieces to be too small as they won’t roast as well. Add the cauliflower florets to a large tupperware, next add the olive oil and toss the cauliflower in the oil, until evenly coated. Add the panko breadcrumbs, grated Parmesan and fresh thyme leaves; put the lid on the box and shake. You are trying to coat the cauliflower in the mix.
Tip onto a tray, lined with baking paper, any extra topping as this will crisp in the oven too, just spoon it back over the florets. Bake in the oven for 10-12 minutes until tender, drain on kitchen paper and they are ready to serve.