Easy Crispy Cauliflower Chips
Thursday, March 21, 2013
For some reason, cauliflower seems to have a stigma attached to it. Most people don't like it and consider it one of those 'eat your vegetables or no dessert' vegetables because they have never recovered from a traumatic, over-boiled, under-seasoned, un-colourful cousin of broccoli. Don't get me wrong, I was one of those kids, but I could easily prove those people otherwise.
Next time the mood strikes to spend an extortionate amount of calories on a half empty bag of fried unidentified ingredients, (don't worry, you can always have it another time - in the time it takes to expire, you'll probably have acquired a husband/wife and a bunch of kids) take the cauliflower you bought that you knew you were never going to use, and USE it!
Chips are chips, no matter what they're made of. So, why not enjoy some good old nutrients this snack time?
You will need:
1 PACK PRE-CUT CAULIFLOWER
1 LEMON (JUICE)
SALT AND PEPPER
1 TBSP OLIVE OIL
Pre-heat oven to 100 Degrees C or 200 Degrees F.
Take one packet of already chopped cauliflower. Slice some pieces and chop some into quarters.
Add the cut cauliflower into a plastic food bag/zip lock and add the lemon juice and olive oil.
Place the cauliflower on a baking tray and spread the pieces out evenly.
Sprinkle with salt, pepper and a pinch of garlic salt.
Bake for approximately an hour or until crispy and golden.
Best enjoyed with Ketchup or Tahina Sauce!
(3 tbsp tahini/sesame paste, 1/2 cup lemon juice, 2 tbsp water, salt and pepper. Blend all ingredients.)