Straight from Cilantro & Cintronella | Serves: 4 | Time: ~45 min.
1 head of #cauliflower, cut into florets
½ cup of flour
½ tsp sea salt
Pepper, to taste
½ cup of plant milk
1 cup panko bread crumbs
1 – 2 green onions, sliced (optional)
Sesame seeds, for garnish (optional)
#Chinese Lemon Sauce
½ cup vegetable stock
2 cloves of garlic, grated or finely minced
2 tsp ginger, grated or finely minced
¼ cup fresh squeezed lemon juice
¼ cup sugar
1 tbsp soy sauce (I used coconut aminos)
1 tsp rice vinegar
1 tsp sea salt
Pepper, to taste
½ tsp sriracha, or to taste (optional and I skipped)
4 tsp cornstarch dissolved in 2 tbsp of water
Preheat the oven to 200°C (400°F) and line a baking pan with parchment paper.
Mix the flour with the sea salt and pepper in a small bowl. Put the milk and panko in two separate bowls. Drop a few cauliflower florets into the flour and coat. Then dunk them in the milk, shaking off the excess, and finally into the panko to coat. Place on the baking pan and bake for 30 minutes or until golden and crispy.
Let the cauliflower cool for a minute or two then drizzle over the lemon sauce and toss gently to coat. Serve on rice and sprinkled with sliced green onion and sesame seeds.
Combine all the ingredients except for the cornstarch slurry in a small pot and bring to a simmer over medium-high heat. Add the cornstarch slurry and simmer, stirring constantly, until thickened – just a minute or two. Remove from the heat and allow to cool slightly while the cauliflower finishes baking.
What I ate and drank today (4/30/2018)
96 oz of water
Glass of white wine
Half peanut butter sandwich
2 pieces of cheese
~2 miles of walking
What I ate and drank (4/26-29/2018)
Vacation food from Bogota and airports
Probably ~2 miles of walking a day
End of Month Weigh In
-3 lbs (net -16 since Christmas 2017)