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)
- 1/2 cup sweet chili sauce
- 1/4 cup chili garlic sauce
- 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.
In a bowl, mix together all ingredients for the batter (except breadcrumbs) until the batter is slightly thinner than pancake batter. Add cauliflower florets and toss to coat.
Use a fork to remove florets from the batter, letting excess drip off, and transfer them to oiled parchment-lined baking sheets. Make sure not to overcrowd the sheets. If using, sprinkle the florets generously with breadcrumbs and lightly coat with olive oil for extra crispiness.
Bake the cauliflower for 25 minutes or until they turn golden and crisp.
In a small saucepan, whisk together the sweet chili sauce and chili garlic sauce. Warm the mixture over low heat and season to taste.
Once the cauliflower is baked, let it cool for 3-5 minutes (this step prevents the cauliflower from getting soggy).
Transfer the cauliflower to a bowl and gently toss with the sweet chili sauce mixture. Sprinkle sesame seeds and cilantro over the coated cauliflower.
Serve the crispy sweet chili cauliflower hot, accompanied by rice, steamed broccoli, and peppers.