Ingredients
- 1 head cauliflower, cut into medium sized florets, stems removed
Cauliflower Batter
- 1 C brown rice flour or gluten free all purpose flour
- 1 C water or plant milk,, make sure plant milk is unsweetened and unflavored
- 1 TBSP coconut aminos or soy sauce
- 1/4 C finely shredded, unsweetened coconut
- 1/2 C gluten free breadcrumbs, optional
Sweet Chili Glaze
- 1/2 C sweet chili sauce
- 1/4 C chili garlic sauce
To Serve
- broccoli, steamed
- red bell pepper, steamed
- black sesame seeds
- cilantro, finely chopped
- 4 servings hearts of palm rice, cooked accordingly
Method
- Preheat oven to 400 degrees.
- Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
- One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs if using. Spray with a very light coat of olive oil. (optional for extra crispiness!)
- Bake for 25 minutes until golden and crisp.
- Whisk together sweet chili sauce and chili garlic sauce in a small saucepan. Warm over low heat. Season to taste.
- Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
- Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and cilantro.
- Serve hot with rice, broccoli, and peppers. Can also be served as a poppable, bite-sized appetizer.
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.