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!
Well, after months on end of not cooking, I’m back with a long ass recipe that’s filled with luuuuv. This is a crazy combo of ingredients but so good, and is worth a try b*tchez.
Mmm you see that?
Get to cookin’.
For the spaghetti squash
1 tbsp olive oil
2 tbsp minced garlic
2 tbsp minced ginger
For the cauliflower
1 head of cauliflower, cut into florets
1 can full fat coconut milk
3 c panko breadcrumbs (more as needed
1/2 c ground flaxseed
2 tbsp garlic powder
2 tsp sesame seeds
1/2 tsp black pepper
For the cabbage
1 tsp olive oil
1/4 c veggie broth
1 tbsp soy sauce
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp chili garlic sauce
3 cups cabbage slaw (carrots and cabbage thinly sliced)
1/2 red bell pepper, thinly sliced
1 tbsp peanut butter
1 tbsp soy sauce
1/4 c water (more if needed)
Cooking the squash
Preheat the oven to 400 degrees, cut the spaghetti squash in half, using a spoon carve out the seeds and stringy pulp. Once they are cleaned up, pour a tbsp or so into your hands and rub into the open halves of both squash, covering generously. Season with pepper, rub in the garlic and ginger, and place face down on a baking sheet. Bake for 30-45 minutes, or until the outer flesh is soft and can be pierced with a fork. (Baking time varies so much based on the size and thickness of the squash.)
Cooking the cauliflower **don’t start this step until the squash is about to be removed from the oven
Get out two medium sized bowls, in one bowl pour the can of coconut milk, add juice of one lime, and mix well. In the other bowl add in the panko, flax, garlic powder and sesame seeds, mix well and now you are ready for the fun. I grab a handful of cauliflower florets and coat well in the coconut milk, and then one by one coat with the breadcrumbs… it’s tedious. Then place on a baking sheet. Repeat until all are coated, and bake at 400 degrees for 15 minutes, flip, and cook for another 15 minutes. **Alternative way of coating the cauliflower when low on time, two large gallon zip lock bags, in one add the coconut milk, and in the other the breadcrumb mix. Throw in all the cauliflower in bag 1, shake well and then after getting excess coconut milk off, place in bag 2 and shake until majority of the cauliflower is covered, then bake.
Cooking the cabbage
Before cooking the cabbage, you want to have your sauce ready so you don’t burn up the cabbage, in a small bowl mix the veggie broth, soy sauce, garlic, ginger, and chili garlic sauce, stir to combine.
Heat the olive oil in a large skillet over medium heat, once warmed up add the cabbage and bell pepper, cook for about 30 seconds and add in the sauce, mixing everything really well. Cook for about 5-10 minutes, until the cabbage is wilted and bell peppers are soft. Scrape in the spaghetti squash, mixing everything together and cook another five minutes. Top with a bit of black pepper, and it’s ready.
Making the sauce
In a food processor combine all ingredients, and mix until smooth. If not thin enough add water.
PLATE IT!!!!! I did spaghetti squash on bottom, followed by cauliflower, sauce, peanuts, and lime if you want a little more pzazz.