How to prepare:


The cauliflower:
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Break the cauliflower into bite-sized florets. In a large bowl, whisk the almond flour and corn flour together with the water to make a thick batter. Add salt & pepper to taste then submerge the cauliflower mixing the batter into the florets with clean hands.

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Lay the battered florets onto a parchment paper lined tray and bake them for about 20 minutes in a preheated oven at 180 °.

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In the meantime, add the coconut oil and barbecue sauce to a large bowl and mix.

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Remove the baked cauliflower from the oven,  tip into the bowl of barbecue sauce and fold it through gently until all florets are covered evenly with the sauce. Add the coated florets back onto the parchment paper and bake for another 10 minutes,

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For the avocado-basil cream:

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Add the avocado, basil, yogurt, lime juice and salt into a blender and process at high speed for 2-3 minutes until very smooth,

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To serve:

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When the cauliflower is ready, serve it on top of the avocado-basil sauce and garnish with fresh basil leaves and chillli powder.

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Enjoy!

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