STICKY CAULIFLOWER

 

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

1. PREHEAT OVEN TO 450 DEGREES
2. LINE OR GREASE A BAKING SHEET
3. CUT CAULIFLOWER HEAD INTO FLORETS
4. IN A BOWL ADD FLOUR, SEASONINGS, AND MILK
5. WHISK
6. DIP CAULFLOWER IN MIXTURE
7. ADD DIPPED CAULIFLOWER ON BAKING SHEET
8. BAKE FOR 20 MINS
9. TAKE CAULIFLOWER OUT OF OVEN AND POUR STICKY SAUCE OVER FLORETS IN PAN
10. BAKE FOR ANOTHER 20 MINS (UNTIL COATING IS FIRM)
11. TAKE OUT OF OVEN AND SPRINKLE SESAME SEEDS ON TOP
12. SERVE OVER RICE 

STICKY SAUCE

1. ADD ALL INGREDIENTS (EXCEPT CORN STARCH) TO A MEDIUM SAUCE PAN ON MEDIUM HEAT
2. WHISK 
3. IF SAUCE IS TOO THIN ADD CORN STACH 1 TSP AT A TIME AND STIR TO THICKEN

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