Vegan Rosemary Orange Cauliflower Buddha Bowl
Ingredients
Cauliflower wings
- 2-3 cups cauliflower florets
- 3/4 cup all purpose flour
- 1/2 cup plant milk
- 1/4 cup unsweetened orange juice
- 1 tablespoon orange zest
- 2 teaspoons rosemary
- 1 teaspoon garlic powder
- 2 teaspoons sea salt
- 1-1 1/2 cups almond flour
- 2 tablespoons avocado oil
Sauce
- 3/4 cup unsweetened orange juice
- 1/4 cup maple syrup
- 3 tablespoons water
- 1 tablespoon orange zest
- 1-1 1/2 teaspoons rosemary, chopped
- 1 1/2 teaspoons corn starch dissolved in 1 1/2 teaspoons water
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon sea salt
Preparation
Preheat oven to 400°F and line a sheet pan with parchment paper.
In a large bowl whisk together the flour, milk, orange juice, orange zest and all the seasoning for the cauliflower wings. Place the almond flour in another bowl.
Working in 2-3 batches, dunk the cauliflower florets in the flour milk mixture then roll into the almond flour until fully coated.
Place the coated cauliflower on the sheet pan, drizzle with avocado oil and bake for 15 minutes.
Remove from oven, flip the florets, and bake for another 10-15 minutes or until golden.
While the cauliflower wings bake, make the sauce by combining all sauce ingredients in a saucepan on medium heat and whisk until smooth.
As soon as the sauce thickens to a maple syrupy consistency, remove from heat, about 2-3 minutes.
Gently toss the baked cauliflower wings in the sauce, then return to the sheet pan and bake until sticky and crispy, about 8 minutes.
Enjoy!
