THE PERFECT PLANT BASED CHINESE FOOD.......
I love greasy Chinese take out! It was a Friday night ritual in my newlywed life. There is something just so nice about a plate of take out, a movie, and a Pepsi (the only time I give my self liberty to freely drink soda!).
Chinese food is known to be pretty meat heavy, but this recipe is all about the veggies. It is reminiscent of a merge between General Tso's chicken and Orange chicken. You will literally want to lick the bowl after eat this meal!
I love to pair this dish with rice and my garlic & ginger roasted broccoli (recipe coming soon!).

STICKY CAULIFLOWER
Ingredients
INGREDIENTS
- 1 CUP MILK (SOY, HEMP, OR OAT WORK BEST FOR A PLANT BASED MILK)
- 1 HEAD CAULIFLOWER
- 1 CUP FLOUR ( I USE A GF 1 TO 1 FLOUR)
SEASONINGS
- 1 TSP SALT
- 1 TBS BLACK PEPPER
- 2 TBS GROUND GINGER
- 1 TBS GRANULATED GARLIC
- *OPTIONAL: TOASTED SESAME SEEDS
STICKY SAUCE INGREDIENTS
- 1/2 CUP KETCUP
- 1/4 CUP SOY SAUCE
- 1/2 CUP HONEY OR AGAVE SYRUP
- 1/4 CUP VEGETABLE STOCK
- *CORN STARCH
Instructions
CAULIFLOWER PREP
- PREHEAT OVEN TO 450 DEGREES
- LINE OR GREASE A BAKING SHEET
- CUT CAULIFLOWER HEAD INTO FLORETS
- IN A BOWL ADD FLOUR, SEASONINGS, AND MILK
- WHISK
- DIP CAULFLOWER IN MIXTURE
- ADD DIPPED CAULIFLOWER ON BAKING SHEET
- BAKE FOR 20 MINS
- TAKE CAULIFLOWER OUT OF OVEN AND POUR STICKY SAUCE OVER FLORETS IN PAN
- BAKE FOR ANOTHER 20 MINS (UNTIL COATING IS FIRM)
- TAKE OUT OF OVEN AND SPRINKLE SESAME SEEDS ON TOP
- SERVE OVER RICE
STICKY SAUCE
- ADD ALL INGREDIENTS (EXCEPT CORN STARCH) TO A MEDIUM SAUCE PAN ON MEDIUM HEAT
- WHISK
- IF SAUCE IS TOO THIN ADD CORN STACH 1 TSP AT A TIME AND STIR TO THICKEN
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