Wash and clean the cauliflower from the leaves, making florets.
Prepare the batter by mixing chickpea flour, water, salt, and spice mix.
Coat the florets first in the batter and then in corn flour.
Arrange the florets on a baking tray, drizzle with oil, and bake in a preheated oven at 200 degrees for 20-25 minutes.
Meanwhile, reduce the soy sauce with honey in a small saucepan, cooking over low heat for a couple of minutes until it thickens.
Serve by placing some hummus at the bottom, followed by the cauliflower, and garnish with the reduction and crushed toasted hazelnuts.
Baking tray
Small saucepan
Italy, 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 |
