Good as an #appetizer or as a dinner!
Straight from Healthier Steps | Serves: 2 healthy portions| Time: ~45 min
1 medium head of #cauliflower
1/2 cup unsweetened non-dairy milk
1/2 cup brown rice flour, or other gluten-free flour
1 tbsp nutritional yeast flakes
1 tbsp onion powder
1/2 tsp garlic powder
1/2 tsp paprika
Pinch of turmeric
1 tsp salt
2 spring onions, roughly chopped
4 garlic cloves, chopped
2 tsp grated ginger
6 allspice berries
1/2 tsp cinnamon , (optional, I went for it)
1/4 tsp nutmeg, (optional, I went for it)
1 tsp dried thyme
1/4 Scotch Bonnet, or habanero pepperseeds removed and discarded (optional)
1/4 cup coconut aminos
1/4 cup tomato sauce
1/4 cup orange juice
1/4 cup raw cane sugar
2 tablespoons molasses
1 lime, juiced
Spring onions, for garnish
Preheat oven 400 degrees. Lightly grease and line baking sheet with parchment paper and set aside
Combine batter ingredients in a bowl and whisk to form a loose batter, may need to add some water.
Dip florets into batter one by one and place onto the baking sheet. Spray or brush with oil. Bake for 30 minutes until golden brown and crispy, turning halfway.
While cauliflower is baking, prepare the sauce.
Place all the ingredients for the sauce in a high speed blender or food processor. Process until smooth.
Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens, about 3-5 minutes.
Toss cauliflower florets with sauce.
What I ate and drank today (4/8/18)
106 oz of water
Fried cheddar grits with eggs from Cafe Kindred (thinking of vegan versions for home)
Broccoli and Carrot wrap with vegan mayo
Jamaican jerk cauliflower with carrot rice
What I ate and drank today (4/7/18)
Too much of everything except water