You know when you have a idea/craving and can’t stop until

You know when you have a idea/craving and can’t stop until

9/6/2021, 12:30:44 PM
You know when you have a idea/craving and can’t stop until it’s satiated? Well that’s been me for days as this new STICKY POMEGRANATE CAULIFLOWER bubbled away in my brain. Last year I created a blood orange tofu and as it was so good I decided to duplicate it but also make it entirely different haha. Make sense? Ya me neither. Here’s the deets for my new creation and happy Monday for all y’all that have the day off! BATTER 5 cups cauliflower florets 1/2 cup gf flour 1/2 cup non dairy milk 1/8 tsp paprika 1/4 tsp garlic 1/4 tsp salt Cracked pepper SAUCE 3 tbsp pomegranate juice 1/4 cup + 1 tbsp tamari 2 tbsp maple syrup 1 tbsp sriracha 1/2 tsp sesame oil 1/4 tsp garlic powder 1/8 tsp ground ginger 1 tbsp cornstarch METHOD Preheat oven to 400d. Add batter ingredients into a medium large bowl. Toss in cauliflower and coat evenly. Spread onto a parchment lined baking sheet. Bake for 30 minutes stirring every 10 to ensure even baking. While Cauliflower is baking combine sauce ingredients into a small pot. Bring sauce to a simmer whisking constantly to thicken. Toss cooked cauliflower into sauce and gently toss to coat. Spread cauliflower onto baking sheet and cook for 10 more minutes. Serve with rice and greens. Sprinkle with sesame seeds and green onion. #cauliflower #cauliflowerrecipes #eatcaptureshare #recipes #vegan #veganrecipes #veganrecipeshare #plantprotein #plantpowered #tastyvegan #easyvegan #vegandinnerideas #thekitchn #thefeedfeed #bestofvegan #veganbowls #tohfoodie #vegannoodles #veganpasta #veganfoodshare

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