Broccoflower Crisps with Tangi Tahini Dressing
June 15, 2018
Ingredients
Broccoflower Crisps:
- 1 head broccoflower, cut into florets
- 2-3 Tbsp rice flour
- 2-3 Tbsp cornmeal
- 1 Tbsp nutritional yeast
- 1 tsp sea salt
- 1 Tbsp oregano
- 2 Tbsp sesame seeds
- pinch cayenne pepper
- 1.5-2 cups avocado oil
Tangi Tahini Dressing
- 1 clove garlic, smashed
- to taste sea salt
- 1/2 cup tahini
- 2 Tbsp lemon juice
- water as needed
- 1/4 cup parsley, finely chopped
- to taste black pepper
Method
- Break/cut broccoflower into uniform bite sized florets. In a large bowl toss with both rice flour and cornmeal, salt, oregano, sesame seeds, n. yeast, and pepper.
- Heat a deep skillets worth of oil over medium high heat. When hot add broccoflower florets, one batch at a time and fry 4-5 minutes until golden brown on all sides. Drain on paper towels and keep warm in oven if necessary.
- In a mortar and pestle (or small bowl), smash 1 clove garlic with the sea salt. Add tahini and lemon juice and stir. Add water in a thin stream, stirring until thin and creamy consistency is reached. Add parsley and black pepper and season to taste. Serve broccoflower with dressing, either as a dipping sauce or drizzled over top.