Crispy Cauliflower Bites

Think of your cauliflower as a white canvas. It really absorbs all the flavors around it. The thought of little crispy and spicy cauliflower bites really appealed to me. And roasting cauliflower really brings out the sweetness)


2 cups loose packed cauliflower florets (chopped in approx 1" size)
1/4 cup banana- mashed
1 tsp ground flax
2 tbs water
1 tsp smoky chipotle sauce (or other hot spice)
1/2 tsp cumin
1 tbs nutritional yeast (optional but recommended)
1/3 cup polenta meal


Prepare the cauliflower florets and set aside. Blend the banana, water, flax, and spice to make a smooth sticky paste. Coat the cauliflower in the mixture and then roll in the polenta meal to coat as evenly as possible. You can add extra spice to the polenta meal if you desire. Spread the coated florets in a single layer on a line baking sheet and bake at 150C for approx 30 mins until golden and crispy. Note: I lowered the temperature to prevent premature burning and to help dry the coating as it cooked and crisped up. Eat very soon after baking to ensure a crisp bite.