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Mongolian Cauliflower

Updated: Jan 16, 2020

What I changed from the original recipe (quite a bit!):

mongolian cauliflower
  • I used cauliflower instead chicken

  • I used an old Jamaican jerk cauliflower recipe to adjust the instructions and bring in additional ingredients

  • I replaced cornstarch with twice the amount of tapioca starch

  • I replaced brown sugar with coconut sugar

  • I used ginger powder instead of fresh ginger

  • I replaced soy sauce with coconut aminos

Source recipe: Salt & Lavender | Serves: 2 | Time: ~45 min


1 head of cauliflower, chopped into florets


1/2 cup unsweetened non-dairy milk

1/2 cup brown rice flour, or other gluten-free flour

1 tbsp onion powder

1/2 tsp garlic powder


1/2 cup (packed) coconut sugar

3 cloves garlic minced

1/2 tsp ginger powder

1 tbsp coconut aminos

1 tsp sriracha

1 cup water

For Serving

Green onions, chopped, to taste

Sesame seeds

mongolian cauliflower


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 by whisking all the ingredients in a small bowl.

Pour sauce into a medium saucepan on medium heat. Cook stirring constantly until sauce thickens a bit, about 7 minutes.

Toss cauliflower florets with sauce.

Serve with rice. I did broccoli rice tonight.


What I ate and drank today

1 decaf americano

1 iced coffee

7 glasses of water

Avocado toast with egg whites

Leftover braised jackfruit on a baked potato

Tonight's recipe

1 vodka soda

Peanut butter and banana sandwich


6.25+ miles of walking

Lots of heavy lifting with housework today

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