Crispy Oven Fried Broccoli

I am a big fan of fried cauliflower, so I thought why not try broccoli as well!  However, I like to make it healthier than frying it in a bunch of oil, so I bake mine instead and it still comes out nice and crispy!  I serve it here with a lemon tahini dipping sauce and it is so delicious!  Not only that, you get your daily fiber and a satisfying snack all in one!

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.

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Servings: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Ready in: 35 minutes

Ingredients

• Batter:
• 1 cup filtered water
• 1 cup Bob's Red Mill all purpose gluten free baking flour
• 2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1 large head organic broccoli, cut into flowrettes
• Sauce:
• 1/2 cup Now and Again tahini
• 1/4 cup lemon juice
• 1/2 tsp cumin
• 1/4 tsp sea salt
• 1 garlic clove, minced

Instructions

Instructions:

1. Whisk together the filtered water, flour, chili powder, garlic powder, and sea salt in a large bowl until smooth.
2. Add the broccoli flowrettes the bowl, and toss with the batter until coated.
3. Spread out on an oiled sheet pan so that they are not touching each other.
4. Bake in the oven at 375F until crispy, about 30 minutes.
5. Meanwhile, to make the tahini sauce, whisk together all ingredients until smooth.
6. Serve the broccoli with the dipping sauce!