This is actually one of the first recipes I ever made when I started transitioning to a vegetarian diet, but that was about a year before I put the blog up. It's not the healthiest thing given the bread crumbs, but still, you're eating freaking cauliflower.
Also Quick Note about Starch: You can replace the tapioca starch with half as much corn starch; however, tapioca starch has a lower glycemic index score than cornstarch. This is good news for diabetics and pre-diabetics. Diabetes is common in my family, so my one kidney and I should probably get ahead of it.
Slightly Modified a Vegan Richa Recipe | Serves: 2 as a meal | Time: ~ 40 min
1/3 cup tapioca starch
6 tbsp bread crumbs
1/4 cup water or more
1/2 tsp cayenne
2 tsp coconut aminos
1/4 tsp salt
1/4 tsp sesame oil
1 tsp oil
1 medium head of #cauliflower
1 tsp oil
8 to 10 dried red chilies #Chinese red chilies
1/2 tsp red pepper flakes
2 to 3 tbsp chopped peanuts
4 cloves of garlic, minced
1/2 tbsp ginger
2 tbsp scallions chopped
2.5 tbsp coconut aminos
1.5 to 2 tbsp rice vinegar
1 tbsp sugar
1/4 cup + 2 tbsp water use 1/2 cup for more sauce
2 tsp tapioca starch
Chopped green onion
Chop up the cauliflower into florets and keep aside. Preheat the oven to 425 degrees.
Mix the starch, breadcrumbs, and the rest of the cauliflower ingredients (except for the cauliflower) to make a batter. Let the batter sit for 10 seconds to thicken if it isn't thick. The starch continues to thicken the batter, so as soon as it is a good not too watery consistency, start dipping the cauliflower in the batter, tap to drop excess and place on parchment paper or silicone mat lined baking sheet. If the batter thickens too much while working, add a tsp or more water and mix in and continue.
Bake for 30 minutes or longer until the florets are cooked through. Check with a toothpick/knife.
Meanwhile make the sauce. Heat oil in a skillet over medium high heat. Add the red chilies and pepper flakes and cook until the red chilies are fragrant, but not overly brown, or someone starts sneezing.
Add the nuts and mix for a few seconds. Add the ginger, garlic, reduce heat to medium low and continue to cook until the garlic is golden. 4 to 5 minutes. Stir occasionally.
Add in the scallions. Increase heat to medium. Cook for a minute.
Mix the remaining sauce ingredients in a bowl and add to the skillet. Continue to cook until the sauce comes to a boil and thickens slightly. 2 mins. Carefully taste and adjust.
Arrange the baked cauliflower in a shallow bowl in one layer. When ready to serve, Drizzle the sauce over each floret. Serve.
What I ate and drank today
96 oz of water
1/2 cup of leftover breakfast potatoes
Celery and a pita with hummus
Handful of Chex mix
1/2 cheese and mustard sandwich
Kung Pao cauliflower with broccoli rice
15 min of stretching
~5.5 miles of walking