Been thinking about this recipe for awhile, and I finally got my ass in gear to make it. It turned out amazing! The sauce is sweet and spicy, the cauliflower is crispy, over rice it’s a mf party… and just as good, MAYBE BETTER, than chicken. (;
Who am I kidding.. It is better. So get that ass in the kitchen b*tches.
The recipe is baked, 100% vegan, and borrowed from Nora at Nora Cooks.
1 head cauliflower (about 5 cups)
1 cup water
3/4 cup flour (see notes for gluten free)
1 tablespoon garlic powder
1/4 teaspoon salt
2 cups panko breadcrumbs (see notes for gluten free)
Sticky Orange Sauce
1 cup orange juice, fresh squeezed preferred
1/2 cup granulated sugar (see notes for substitutions)
Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
Wash and cut cauliflower into bite sized pieces.
In a large bowl, add water, flour, garlic powder and salt. Whisk until well combined. Place the breadcrumbs in a medium sized bowl and set it next to the wet batter bowl. Also place your baking sheet nearby.
Add the cauliflower to the bowl with the wet batter and toss to combine, coating all the pieces well.
One by one, remove a cauliflower piece, tapping any excess batter off, and roll in the breadcrumbs to coat. Place on the prepared baking sheet and make sure they are not touching each other, or they will all get stuck together as they bake.
Bake for about 20-30 minutes until golden brown and crispy.
Sticky Orange Sauce
In a large pan (large enough to fit the cauliflower and sauce), add all sauce ingredients except the cornstarch and water. Bring to a boil, and cook for a minute or two.
Mix the cornstarch and water in a small bowl to combine, and then add to the pot. Stir over medium-high heat constantly for a couple of minutes, until the sauce thickens.
Once the cauliflower is done, add it to the pan with the orange sauce and stir to coat. There won’t be a lot of extra sauce; if you want more double the sauce.
Serve over brown or white rice. Sprinkle with green onions and/or sesame seeds. Serve hot and enjoy!
Hello tasty ass rice without the guilt of carb overload! A quick recipe that can be a side dish, a main dish, a guilt-free dish, whatever your heart desires… whichever choice, it’s gon’ be bomb af. I used this recipe in my kale salad (previous post) and they went so well together. All I gotta say is buckle up for some yum.
Can be served hot or cold.
2 tbsp water
3 garlic cloves, minced
1/4 onion, diced
4 c riced cauliflower
1 tsp paprika
2 tsp cumin
2 tsp chili powder
1 15 oz can black beans, rinsed and drained (any bean will work)
1 cucumber, diced
1 avocado, diced
1 roma tomato, diced
Heat up the water in a large skillet, cook onion and garlic until fragrant. Add in the cauliflower, all spices, stir and cook for 10-15 minutes until cauli rice is cooked, add in the beans and cook another five minutes. BOOM 20 minutes later, your ass can enjoy.
Throw it on a pile of fettuccine, or eat it alone, you won’t be disappointed. I did both and they both tasted great. I’m also a monster… I cook for one and finished the entire casserole in less than three days haha. I added sriracha for an extra kick, feel free to add chili flakes or any other extra spices.
It’s a great side dish, and if it’s your main accompany with a couple great sides that carry some more protein for a well-rounded, filling meal.
Preheat oven to 400° F (200° C). Lightly grease a 3-quart casserole dish and set aside.
Combine the melted butter, breadcrumbs and a pinch of granulated garlic in a small bowl. Set aside.
To soak cashews, boil water in a small pot and remove from heat. Add cashews and cover for 15-20 minutes, until softened (*see note).
While the cashews are soaking, you can steam the cauliflower. Place about 1 ” of water into a med/large pot that will fit your steamer basket. Place your basket on the bottom and cover pot with a lid. Turn heat to high and bring to a boil. Once boiling, turn heat to med-low to maintain a low boil and place cauliflower florets into the basket. Cover and steam for 7-10 minutes, until just tender. Uncover and remove from heat.
Drain and rinse cashews (discard soaking water). Now place all cheese sauce ingredients in a high-speed blender. Blend until cashews have completely broken down and the sauce is smooth, about 1-2 minutes.
Pour cheese sauce into a medium skillet/pot over medium heat (I used the same pot for steaming the cauliflower). Cook for 4-5 minutesuntil it thickens up a lot and becomes slightly stretchy. Stir often to prevent burning. If sauce is too thick for your taste, you can add a little soy milk or broth to thin it out. Taste for seasoning, and add more if needed.
Pour 1/2 the cheese sauce on the bottom of the greased casserole dish. Now add the cauliflower on top in one layer. Pour the remaining cheese sauce on top of the cauliflower. Now sprinkle with prepared breadcrumbs and cover with foil. Place in the oven for 15-20 minutes, until cheese is hot and bubbly. Remove foil and bake for another 10 minutes or until breadcrumbs are light golden brown. Remove from oven. *Sprinkle with optional fresh-cut parsley and crushed red pepper flakes. Enjoy!
I think I have a cauliflower addiction. I eat so much of it, but it’s just so versatile! This is a new recipe I got from mealz.com and let me tell you, sooooo good. I ate way too much. I always get scared using batter because sometimes I really mess those recipes up, but this one was really simple and turned out great.
This recipe does take some time to put together, so planning ahead and making sure you have about an hour to put it together and then cook is important! Trust me though, it’s so worth it.
1 large cauliflower head
1.5 c almond/soy milk
1 c flour
1 tsp sea salt
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika
1 tbsp olive oil/grapeseed oil
3/4 c vegan buffalo sauce
Vegan Buffalo Sauce
3/4 c hot sauce
2 tbsp olive oil/grapeseed oil
1/4 tsp garlic powder
Preheat oven to 450 degrees. Line a large baking sheet with parchment paper. Cut cauliflower into big bite-size florets (see more pics on my blog). Set aside.
Mix 1 cup flour, 1.5 cups milk (2% dairy milk or unsweetened non-dairy milk), 1 teaspoon each salt and garlic powder, 1/2 teaspoon each paprika and pepper, and 1 tablespoon coconut oil.
Dip florets into batter, gently shake off excess. Place on baking sheet in a single layer with as much space between florets as possible.
Bake at 450 degrees for 18-20 minutes. Gently flip. Cook for another 12-15 minutes.
Meanwhile, make the buffalo sauce (if using). Combine 2 tablespoons coconut oil, 3/4 cup hot sauce and 1/4 tsp garlic powder in a small sauce pan. Heat over low heat for 3-5 minutes.
When cauliflower is finished, allow to cool slightly then add to a mixing bowl. Pour sauce (in this case buffalo) over the “wings” and gently toss to coat. Bake for another 10 minutes.
I probably cook this recipe three times a month, I am borderline obsessed. These tacos are so flavorful, filling, and a hit with any of the lucky people I’ve cooked them for. (;
Since this weekend was a holiday, I figured why not cook for the house!
To make it a quicker recipe to put together, when you’re battering your tacos, feel free to throw the coconut milk mixture in one bag, and the dry ingredients in another ziploc bag. Dump your florets into the wet mixture, covering well, and then move from there to the dry bag and give it a good shake to coat everything. I found this to shorten the prep time for the cauli’s by about 10-15 minutes.
These tacos are always the talk of the table, I recommend wowing some non-vegans with these baby’s and they will let you know vegan food “is actually really good!” I love hearing it haha because any food can be good! Labels or no labels.
The coleslaw is super simple, it’s only three ingredients and adds a nice freshness to the taco. And the sauce is my favorite part, I’m probably too generous on portion sizes but you know, how can I help myself when it’s so bomb?! I finally top it with sriracha, and barely make it to my seat before devouring.
For the cauliflower
1 head of cauliflower, florets
1 14oz can of coconut milk
1/2 – 3/4 c cornmeal*
1/2-3/4 c breadcrumbs* (I used panko)
1/4 tsp garlic powder
1/8 tsp cayenne powder
1 tsp cumin powder
1/2 tsp chili powder
1/8 tsp turmeric
1/2 tsp paprika
For the coleslaw
1/2 head of cabbage, finely shredded
2 large carrots, finely shredded
1 tbsp maple syrup
For the sriracha sauce
1/4 c vegan mayonaise
1-2 tbsp sriracha
Set your oven to 375 degrees, and line a baking sheet with parchment or tinfoil. If you have the time, and can hand dip each cauliflower, you will get two medium/large bowls out. If you are on a time crunch, two large ziploc bags will be needed.
In one of the bowls/ziploc you will pour the can (make sure to shake well) of coconut milk and juice of one lime, mixing well. In the other bowl/ziploc you will add all of the dry ingredients and mix well.
With your florets, you will generously coat each one in the coconut milk bowl or ziploc (for the bowl you can usually do a couple at a time, and for the ziploc dumb all of the florets in and shake the bag) and then transfer to the dry ingredient bowl or bag (same with the wet bowl, you will only coat a couple at a time, and for the ziploc, transfer only the cauliflower florets, leaving as much excess coconut milk behind as you can) and completely coat. The coated florets will be placed on the baking sheet and placed in the over for 12-15 minutes.
While the cauliflower is cooking, you’ll get your coleslaw and sauce together, in a medium sized bowl, put all ingredients together and stir, place in the fridge until the cauliflower is ready.
For the sauce, you will place all ingredients in a small bowl, mixing well and placing in the fridge until the cauliflower is ready.
When the cauliflower is done, turn each floret, and place back in the oven for another 12-15 minutes.
Once the cauliflower is ready, heat up your tortillas, and build to your liking!
*Depends on how big your cauliflower is, I usually use more, I just like to make sure I have enough to properly cover the florets!
Get ready to wow yourself or anyone who tries these, they are so good, I wish I didn’t eat them all already!