Crispy Sweet Chili Cauliflower
Ingredients
- 1 head cauliflower, cut into florets
- 1 cup brown rice flour or GF AP flour
- 1 cup water or plain, unsweetened plant milk
- 1 tbsp coconut aminos or soy sauce
- 1/4 cup finely shredded, unsweetened coconut
- 1/2 cup gluten-free breadcrumbs (optional)
Sweet Chili Glaze
- 1/2 cup sweet chili sauce
- 1/4 cup chili garlic sauce
To Serve
- Broccoli, steamed
- Red bell pepper, steamed
- Black sesame seeds
- Finely chopped cilantro
- 4 servings of @palmini_official hearts of palm rice, cooked accordingly
Preparation
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a bowl, mix together all batter ingredients except breadcrumbs. The batter should be slightly thinner than pancake batter. Add cauliflower florets to the bowl and toss to coat.
Using a fork, remove the coated florets from the batter, allowing excess batter to drip off, and transfer them to oiled parchment-lined baking sheets. Be careful not to overcrowd. If using, sprinkle generously with breadcrumbs. Optionally, lightly spray with olive oil for extra crispiness.
Bake for about 25 minutes until the cauliflower florets are golden and crisp.
In a small saucepan, whisk together the sweet chili sauce and chili garlic sauce. Warm the sauce over low heat and season to taste.
Remove the cauliflower from the oven and let it cool for 3-5 minutes. This step is crucial to prevent the cauliflower from becoming soggy.
Transfer the cauliflower to a bowl and gently toss it with the prepared sweet chili sauce.
Sprinkle with black sesame seeds and chopped cilantro.
Serve the crispy sweet chili cauliflower hot, along with the cooked hearts of palm rice, steamed broccoli, and steamed red bell pepper.