Wash and clean the cauliflower of leaves, cutting into florets.
Prepare the batter by mixing chickpea flour, water, salt and the spice mix.
Coat the florets first in the batter and then in the cornmeal.
Arrange the florets on a baking sheet, add a drizzle of oil and bake in a preheated oven at 200°C for 20-25 minutes.
Meanwhile, reduce the soy sauce with the honey in a small saucepan, cooking over low heat for a couple of minutes until it has thickened.
Plate by spreading a little hummus on the base, top with the cauliflower and garnish with the reduction and crushed toasted hazelnuts.
Baking sheet
Saucepan
Italia, Emilia Romagna
| Energy (kcal) | 98 |
| Carbohydrates (g) | 20.26 |
| of which Sugars (g) | 14.88 |
| Fat (g) | 0.54 |
| of which Saturates (g) | 0.07 |
| Protein (g) | 3.23 |
| Fiber (g) | 2.04 |
| Sale (g) | 0.23 |
