10 min
25 min
4 Snack Bowls
Fingerfood or Side Dish
Paleo and Keto Friendly
"Tasted like mini margheritas"
Introduction
Cauliflower brings fiber, antioxidants, and sulforaphane to the base of every bite, while chickpea flour folds in plant protein and resistant starch that nourishes gut bacteria and tempers post-meal glucose. Nutritional yeast in SMOKY SALT supplies a quiet, parmesan like umami.
We seal everything with OLEA432 early-harvest olive oil; its dense polyphenol load keeps the fats stable at the oven’s 220 °C heat and layers grassy pepper nuance.
For contrast, a side of Elvea Passata Naturale, free from added sodium, offers clean tomato acidity without pushing salt levels past our botanical balance.
The result is a vegan, gluten-free popper that eats like pizza night, fuels like modern apothecary fare, and holds its own as a late-evening atelier snack! No fryer, no crust, just golden crunch.
Ingredients
1 medium cauliflower (≈ 600 g) cut into 3 cm florets
2 Tbsp OLEA432 early-harvest extra-virgin olive oil
3 Tbsp chickpea flour
2 tsp SmokySalt botanical smoked salt blend
Dipping sauce ½ cup Elvea Passata Naturale – No Added Salt , warmed with ½ tsp SmokySalt and a pinch of dried oregano
Fresh Basil herbs
Directions
Heat the oven
Pre-heat to 220 °C / 430 °F. Line a sheet pan with parchment.
Prep cauliflower
Trim and cut florets; pat thoroughly dry.
Season & coat
Toss florets with OLEA432 until lightly glossed. In a separate bowl whisk chickpea flour, nutritional yeast, and SmokySalt. Sprinkle the dry mix over cauliflower, tossing until every surface is dusted.
Roast
Spread the cauliflower poppers in a single layer. Bake 15 minutes, turn with a spatula, bake another 10 minutes until edges char and coating is crisp.
Warm The Sauce
Gently heat Elvea passata; season with SmokySalt and add plenty of oregano.
Serve
Dust poppers with an extra pinch of SmokySalt, add freshly cut basilicum herb, pile into a bowl, and serve hot with the seasoned passata for dipping.
