One really exciting trend that has been gathering more and more momentum across social media of late is the creation of the “fakeaway”.
Be it burgers, curries, or tacos, creative culinary people are taking on their favourite restaurant chains and recreating their own versions at home.
Whilst the occasional takeaway can certainly be a nice thing (if only to avoid the washing up) a lot of them are loaded with unhealthy saturated fats, carbs, and salt. Recreating your favourite dish at home gives you complete control of where the ingredients come from and how much of everything gets put in, whilst still giving you that awesome Friday feeling.
This week we have been giving it a go ourselves by re-working the ever popular chicken nuggets into a plant based gluten free cauliflower version.
For the cauliflower nuggets
First pre-heat your oven to 180•c and lightly oil a baking tray.
Next take your cauliflower and rinse in cold water. Break it apart by hand to keep nice sized florets to use.
In a mixing bowl add the plant based milk and vegan mayo, stirring thoroughly to combine. Next add the buckwheat flour and further combine to make a batter mixture, adding a drop more plant milk if too thick.
In a second bowl combine the rice-bread crumbs and spices and mix together.
Take a handful of cauliflower florets and first place into the batter then dip in the bread crumb mixture, making sure you cover everything well. Place each coated piece on the baking tray and continue till your cauliflower is used up.
Bake in the pre-heated oven for 35 minutes till golden brown. Serve with your favourite dipping sauce or add to a corn tortilla wrap with salad, chilli sauce and tahini for a truly original fakeaway. Enjoy x
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