1\/3 cup coconut nectar syrup<\/li>\n<\/ul>\nPreheat oven to 425\u00baF. Line two baking sheets with baking parchment.<\/p>\n
Remove the florets from the cauliflower using a sharp knife on a cutting board. Cut the florets at the place where the individual stems start to branch into multiple tiny stems.<\/p>\n
Reserve some pieces for topping but process the rest of the cauliflower tips in a food processor or blender on the lowest setting, until it is finely minced into the smallest pieces you can make, and resembles finely chopped nuts. You\u2019ll need 2 cups of processed cauliflower, so you may have a little left over (it can always be eaten raw in a salad!).<\/p>\n
After you\u2019ve measured it out, take a clean dish cloth, and lay it flat on the counter. Transfer the cauliflower on to the cloth, and pull up the side. Twist the closed cloth over the sink so that the cauliflower becomes tightly squeezed, and the juice can be squeezed out. You may need to do this a few times, opening and repositioning the cauliflower so that when you twist the top again, the ball of cauliflower is squeezed again on a dry area of cloth. Keep squeezing until there\u2019s no more moisture left.<\/p>\n
Transfer the cauliflower to a mixing bowl, and add the coconut, cornstarch, coconut sugar, spices and bicarbonate of soda. Mix well with a spatula. Add the egg and the nectar syrup, and mix well again.<\/p>\n
Spoon out the batter on to the baking sheets, spacing the cookies at least 2 inches apart, as they will spread as they bake. Top with the reserved cauliflower tips.<\/p>\n
Bake about 8 to 10 minutes, until the cookies turn medium to dark brown around the edges.<\/p>\n
Remove from oven, and carefully slide the cookies on to a wire cooling rack. Allow to cool completely before serving, about 15 minutes.<\/p>\n
<\/div>\n
Reprinted with permission from Vegetable Cakes \u00a9 2018 by Ysanne Spevack. Photographs by Nicki Dowery. Published by Lorenz Books, an imprint of Anness Publishing Ltd.<\/p>\n
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