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.
Ingredients
- 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
Method
- 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!