Nutrition
| Per 100 g | Per 1 oz (28 g) | |
|---|---|---|
| Energy | 282 kcal | 80 kcal |
| Protein | 20 g | 5.7 g |
| Fat | 3.2 g | 0.9 g |
| saturated | 1.3 g | 0.4 g |
| Carbohydrate | 37.5 g | 10.6 g |
| sugars | 25.9 g | 7.3 g |
| Fibre | 19.9 g | 5.6 g |
| Sodium | 1268 mg | 359 mg |
Estimated from the ingredients, for the finished dried product. Actual values vary with the produce you use and how far you dry it.
Ingredients
- 3.4 kg cauliflower, cut into bite size pieces
- 1/4 cup low sodium soy sauce
- 1/8 cup honey
- 1 tsp. curry powder
- 1 tsp. turmeric
Instructions
- Settle the blanching question before anything else. A minute in boiling water followed by a cold plunge keeps the florets creamy white; skipping it costs you colour and nothing else at all.
- Whisk the honey into the soy sauce until it has fully dissolved, then stir in the curry powder and turmeric. Honey sinks and clings to the bottom of a bowl, and whatever stays there never reaches the vegetable.
- Cut the florets so each one has a flat face somewhere. A flat face lies against the tray and takes heat by contact, which matters more under a sugared coating than under an oiled one.
- Dip and drain rather than toss and pile. This coating is thin and sweet, and a floret carrying a puddle of it sets into a hard bead instead of a crust.
- Slide a solid sheet under the mesh for the opening stage. Honey drips, and honey landing on the element below is a job nobody enjoys.
- Begin at 60 °C for 1 hour. The initial heat fixes the sugar onto the surface, which is precisely what stops it running off.
- Bring it down to 43 °C for 10 hours. Sugar held hot for a long stretch goes bitter, so the bulk of the work happens gently.
- They are done when a floret breaks with a snap and the coating is dry rather than tacky. Honey stays soft at machine temperature, so a warm one always feels underdone.
- Store them airtight for a fortnight. Honey draws water out of the air more readily than oil does, and these soften faster than the other two cauliflower recipes on this site.
