Cauliflower Bites

Cauliflower Bites

Serves 2-3

Over the summer, desperate for yet another hungover feed, beautiful cauliflower nuggets were born. At the time, we had sweet F A in the fridge and I was desperate for something deep-fried without having to wipe last night’s make up off or leave the house.

Despite being an utter food snob I have a not-so-secret love for chicken nuggets. I used to hide it in shame, until a drunk night on Hyde at the Flying Squid with fellow scarfies lead me to realise that it was actually socially acceptable to have a hankering for the nug every now and again. 

After watching Cowspiracy, I’ve tried to change my eating habits in quite a dramatic way. This means that nugs aren’t always an option. I was (and still am) very skeptical of the cauli-fad that seems to be sweeping Instagram like the plague, however on this occasion I’ll cut slack where it’s due. These little nuggets are crisp, creamy, flavoursome. If a baby boomer says that your food “doesn’t taste vegan” you’re onto an absolute goldmine.

These are so easy and quick to prepare that it makes for a perfect hungover snack – though the only bonus is that you can pretend you radiate health because somehow you managed to eat a vegetable in your absolute state.


  • 300g cauliflower
  • 2/3 cup chickpea flour
  • 2T Sriracha
  • Salt and Pepper
  • 2 cloves of garlic
  • 1/2 teaspoon coriander seeds, ground
  • oil for deep frying
  • optional: pickled cabbage to serve
  • optional: coconut/greek yoghurt blended with hot sauce to serve


  1. Heat frying oil in a small pot and heat until bubbles form around a wooden spoon
  2. Cut cauliflower into small florets (not too thick, otherwise they will taste “healthy”)
  3. Combine all the ingredients in a mixing bowl, add 3 tablespoons of water and mix well
  4. Put the cauliflower in the bowl and coat evenly
  5. Fry small batches at a time, not overcrowding the pan so they go crisp.
  6. Cook for 3-4 minutes, until golden brown
This article first appeared in Issue 10, 2017.
Posted 1:54pm Sunday 7th May 2017 by Liani Baylis.