Sweet and Spicy Cauliflower

Sweet and Spicy Cauliflower

As vegetarians, we are always on the lookout for exciting ways to enjoy our vegetables. Cauliflower has become a favorite choice.

• The Sweet and Spicy Cauliflower served over a bed of kale and shredded vegetables is a delicious option.

• This dish can be enjoyed as it is or served over rice for a more filling meal.

Ingredients:

• 1 head of cauliflower, cut into florets (about 3 cups)

• 1/2 tsp salt

• 1/2 tsp pepper

• 1 tsp of Smoked Paprika

• 2 Cups flour (can sub gluten-free flour)

• 1/4 Cup Cornstarch

• 1/2 Cup of Water or Almond Milk

• 1/2 cup sweet chili sauce

• 1 tsp sriracha ( optional)

• 2-3 tsp soy sauce or Coconut Aminos ( for the Kale)

• 1 Tsp Olive Oil

• 2 Cups Kale ( cooked)

• 2 Cups of Coleslaw Mix

• 1 Cup of Shredded Red Cabbage

• Avocado Oil for frying (

  Please Note: You'll need at least 3 inches (4 to 6 cups) of oil to deep fry most items, so your pan should be able to accommodate that much oil and have plenty of room for the food you will add without spilling over. Deep 1.5 to 2 gallon (6 to 8 quart) pots or pans are ideal.

Directions:

1. Mix 1 cup of flour, cornstarch, salt, pepper and smoked paprika together in a bowl, add the water or almond milk and mix until you reach a pancake batter consistency. Add more flour or water as needed . ( For added flavor, we also toss the cauliflower in 1 tsp oil, paprika, salt and pepper to taste)

2. Toss the cauliflower florets into the batter and mix well, then pour the additional 1 cup flour over the cauliflower and shake until its fully coated.

3. Fry Option: Heat Deep Fryer until Oil reaches 350 degrees , fry for 3-5 mins until the florets raise to the top and are golden brown. (Rest cooked cauliflower on a cookie sheet to drain excess oil.)

4. .Baking Option: Preheat the oven to 425 degrees F and line a baking pan with parchment paper. Bake for 22-25 minutes, flipping halfway through.

5. Add 1 tsp oil to a sauce pan, add Kale and cook until it’s at your desired texture. We prefer 3-5 mins.

6. Add kale to a large mixing bowl, than add Coleslaw mix, red cabbage and 1/8 cup of Sweet Chilli Sauce, toss well.

7. In a sauce pan, add 1/2 cup of Sweet Chilli sauce to a pan a let simmer 1-2 mins, Remove from heat and add Cauliflower and Kale mix.

8. Serve immediately. You can top with sesame seeds and eat over Rice.

SERVING OPTIONS

I’ve found this Cauliflower pairs well with the following:

• Jasmine Rice

• Brown Rice

• Quinoa

• Lo Mein Noodles

  You can also serve this Cauliflower as an appetizer without the Kale mixture with your favorite dipping sauce.

---

Notes

The batter should be thick enough to coat the cauliflower and stick to it, like pancake or waffle batter but not too chunky. If your batter is too thin, add another spoon of flour to it. If your batter is too thick, add a touch more almond milk to it.

if you’re baking,you want to make sure your oven is nice and hot before baking the cauliflower bites. 425 degrees F is perfect for my oven. Depending on your oven, you may need to adjust the baking time slightly. Baking them for 15 minutes on one side, then flipping them and baking them for 10 minutes on the other side works perfectly. 

Only coat in the sauce right before serving. Otherwise, they won’t be crispy.

---

---