Serves: 4
Cauliflower
1 head cauliflower, large stalks removed cut into bite size pieces (I had 1 pound and 10.24 ounces of chopped cauliflower)
Batter
3/4 cup brown rice flour
1/8 tsp salt
1/2 tsp curry powder
2 tsp tandoori masala blend from whole foods
1/2 cup plant based milk
6 to 8 tbsp water (I used 6 tbsp)
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper (important or the wings will stick)
Prepare the batter. Mix dry ingredients together and then add milk and 6 tbsp water to start. Stir with a whisk or fork until well combined. You want the batter thick but pourable so it can adhere to the cauliflower - too runny and it won't stick. Add only enough water until you reach the right consistency. Add more brown rice flour if it becomes too thin.
Once the oven is preheated, add the cauliflower to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1" of room to prevent sogginess. Depending on the size of your cauliflower this may require cooking on 2 baking sheets or in 2 batches.
Bake for 25 minutes.
Sauce
1/4 cup Thai Kitchen red curry paste
2 tsp coconut oil, melted
2 tsp maple syrup
3 tbsp water
In the meantime, prepare the sauce by whisking together curry paste, coconut oil, maple syrup. Add just a bit of water to thin so it resembles a glaze consistency.
Once the cauliflower has finished baking, remove from the oven and dip / toss in the glaze 1 - 2 piece at a time. Shake off excess, then place back on baking sheet and bake for another 20 to 25 minutes or until browned on the edges and the glaze has caramelized.
Green Chutney
1 bunch fresh cilantro (~ 3 ounces), stems mostly removed
3 cloves garlic, crushed
1/4 tsp salt
1/4 tsp black pepper powder
? tbsp lime juice (juice from 1 large lime)
1 tbsp coconut sugar or maple syrup
2 tbsp water
While baking, prepare chutney by adding all ingredients to blender and blending until creamy and smooth.
Let cauliflower cool slightly and then serve immediately. Best when fresh.
Taste Note: Tastes AWESOME
Source: minimalistbaker
Note:
Cauliflower
1 head cauliflower, large stalks removed cut into bite size pieces (I had 1 pound and 10.24 ounces of chopped cauliflower)
3/4 cup brown rice flour
1/8 tsp salt
1/2 tsp curry powder
2 tsp tandoori masala blend from whole foods
1/2 cup plant based milk
6 to 8 tbsp water (I used 6 tbsp)
Preheat the oven to 425 degrees F and line a baking sheet with parchment paper (important or the wings will stick)
Once the oven is preheated, add the cauliflower to the batter to coat. Shake off excess and place on baking sheet. Give each piece 1" of room to prevent sogginess. Depending on the size of your cauliflower this may require cooking on 2 baking sheets or in 2 batches.
Bake for 25 minutes.
Sauce
1/4 cup Thai Kitchen red curry paste
2 tsp coconut oil, melted
2 tsp maple syrup
3 tbsp water
In the meantime, prepare the sauce by whisking together curry paste, coconut oil, maple syrup. Add just a bit of water to thin so it resembles a glaze consistency.
Once the cauliflower has finished baking, remove from the oven and dip / toss in the glaze 1 - 2 piece at a time. Shake off excess, then place back on baking sheet and bake for another 20 to 25 minutes or until browned on the edges and the glaze has caramelized.
Green Chutney
1 bunch fresh cilantro (~ 3 ounces), stems mostly removed
3 cloves garlic, crushed
1/4 tsp salt
1/4 tsp black pepper powder
? tbsp lime juice (juice from 1 large lime)
1 tbsp coconut sugar or maple syrup
2 tbsp water
While baking, prepare chutney by adding all ingredients to blender and blending until creamy and smooth.
Let cauliflower cool slightly and then serve immediately. Best when fresh.
Taste Note: Tastes AWESOME
Source: minimalistbaker
Note:
- Had it with both green chutney as well as vegan ranch dressing (tasted so awesome with ranch dressing).
- This is definitely not spicy, we both felt it was sweet. If you this to be spicy, omit maple syrup.
No comments:
Post a Comment