Equipment
- Baking Sheet
- Oven
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup brown rice flour or gluten free all purpose flour
- 1 cup cashew milk
- 1 tbps liquid aminos or soy soy sauce
- ½ tsp garlic powder
- ½ cup gluten free breadcrumbs
Sauce
- ¼ cup maple syrup or agave
- ¼ cup swerve 0 calorie sweetener or coconut sugar
- ¼ cup liquid aminos or soy sauce
- 2 tbsp rice vinegar
- 2 garlic cloves
- 1 tbsp fresh ginger
- 2 tbsp cashew butter
- 3 tbsp chili garlic sauce or sriracha
- 1 tsp tapioca flour, or cornstarch + 2 TBSP water
Ingredients to Serve
- 2 red bell peppers, sliced
- 1 head broccoli, cut into florets
- 1 cup green peas
- ½ cup cashews, toasted
- shirataki rice, for lower carb or jasmine rice
Method
- Combine ingredients for batter except bread crumbs in a large bowl. If it’s too thick, add extra liquid. Pour in cauli and toss. One by one, transfer cauliflower to two parchment lined baking sheets, letting excess batter drip off. Do not overcrowd. Sprinkle with bread crumbs. Bake at 400 for 30 min. Rinse/dry bowl, set aside.
- Purée ingredients for sauce in a blender until smooth. Adjust spice, sweetness, and saltiness to your liking. Add to small saucepan and simmer until thickened.
- Steam or sauté veggies for 2-3 min until tender.
- Remove cauli from oven, let cool for 3-5 minutes, and pour into large bowl. Pour sauce over and toss to coat. GENTLY fold in veggies. Add cashews and serve!
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.