Name: Cheesy Beer Battered Cauliflower Nuggets
Ingredients: 1 large head of cauliflower, chopped into medium florets; 1 cup beer; 1 cup chickpea flour (or sub all-purpose flour); 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; Freshly ground black pepper, to taste; 2 teaspoons smoked paprika; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne; 1 cup pepitas, ground into a coarse meal in a food processor; 110 grams pecorino cheese, finely shredded; 2 teaspoons dried oregano; 90 grams gouda cheese, shredded; 1/4 cup tahini; 1/4 cup barbecue sauce; 1/3 cup Greek yogurt; Juice of 1 lime; 2 tablespoons apple cider vinegar; 1 garlic clove, minced; 1/4 teaspoon sea salt; Freshly ground black pepper, to taste; Cilantro; Pickled jalapeños

Description

These cheesy beer battered cauliflower nuggets are oven-baked to crispy perfection. With a beer and chickpea flour batter and a pecorino and pumpkin seed coating, they are served with a barbecue tahini sauce for the perfect game day snack or appetizer.

Ingredients

Scale

Cauliflower Nuggets

1 large head of cauliflower, chopped into medium florets
1 cup beer
1 cup chickpea flour (or sub all-purpose flour)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
Freshly ground black pepper, to taste
2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
1 cup pepitas, ground into a coarse meal in a food processor
110 grams pecorino cheese, finely shredded
2 teaspoons dried oregano
90 grams gouda cheese, shredded

Tahini Barbecue Sauce

1/4 cup tahini
1/4 cup barbecue sauce
1/3 cup Greek yogurt
Juice of 1 lime
2 tablespoons apple cider vinegar
1 garlic clove, minced
1/4 teaspoon sea salt
Freshly ground black pepper, to taste

Garnishes

Cilantro
Pickled jalapeños

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Instructions

Preheat the oven to 450 F and line two large, rimmed baking sheets with parchment paper.
In a large bowl, whisk together the beer, chickpea flour, baking soda, salt, pepper, smoked paprika, garlic powder, and cayenne.
Add the cauliflower to the batter and stir to coat.
In a second large bowl, stir together the ground pepitas, pecorino, and oregano. Transfer the battered cauliflower florets into this bowl and toss well to coat. (If there is excess batter, discard or save for another batch.)
Divide the cauliflower between the two prepared baking sheets. Sprinkle any pepita/pecorino mixture that stayed in the bowl over top.
Bake for 20 minutes, flipping halfway through. In the final five minutes, sprinkle the shredded gouda over top.
Meanwhile, make the tahini barbecue sauce: In a bowl, whisk together the tahini, yogurt, barbecue sauce, lime juice, apple cider vinegar, garlic, salt, and pepper.
Serve the cheesy beer battered cauliflower nuggets with cilantro, pickled jalapeños, and the dipping sauce, and enjoy!