Tandoori Cauliflower Popcorn with Lime-Cilantro Cashew Dust

Ingredients (2 servings)

• 300 gCauliflower florets
• 30 gRaw cashews
• 1.5 tbspTandoori masala
• 6 spraysOlive oil spray
• 0.5 wholeLime
• 15 gFresh cilantro
• 0.25 tspSea salt
• 0.5 tspGarlic powder
• 0.5 tspChaat masala

Instructions

1. 1

   Preheat oven to 220°C (425°F). Pat cauliflower florets dry with paper towels.

2. 2

   In a bowl, combine tandoori masala, garlic powder, sea salt, and chaat masala.

3. 3

   Toss cauliflower with olive oil spray until lightly coated. Add spice mixture and toss to coat evenly.

4. 4

   Spread on a baking sheet in a single layer. Roast for 16-18 minutes, stirring halfway through, until florets are crispy and charred at edges.

5. 5

   While cauliflower roasts, blitz raw cashews in a food processor until fine crumble texture forms (not paste).

6. 6

   Zest the lime and finely chop fresh cilantro. Mix into cashew crumble with a pinch of sea salt.

7. 7

   Remove roasted cauliflower from oven. Transfer to a serving bowl and sprinkle lime-cilantro cashew dust generously over top.

8. 8

   Squeeze fresh lime juice over entire snack. Toss gently and serve immediately while warm and crispy.

Nutrition per serving