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.
Servings:
IngredientsÂ
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
Instructions
- 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.
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