Firecracker Cauliflower

Gail Watson How is everyone doing? You holding up? It feels somewhat odd to keep posting food recipes during a time like this. My hope is that they offer some distraction- and… Recipe index Hot sauce, spicy, cauliflower, firecracker, European Print This

Serves: 4 Prep Time: 10 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

1 large head cauliflower
1 cup whole wheat flour
1 teaspoon garlic powder
1 teaspoon salt
1 cup panko crumbs
Firecracker sauce:
3 Tablespoons gochujang paste
1/4 cup white vinegar
2 cloves garlic, smashed
1/2 teaspoon salt
3 Tablespoons molasses
3/4 cup water
2 Tablespoons cornstarch
To serve:
Brown rice
2 Tablespoons cashews
2 Tablespoons chopped cilantro
Lime garlic Sauce:
3 Tablespoons tahini
1 clove garlic, mashed
juice of 1 lime
3-4 Tablespoons water
salt

Instructions

Preheat the oven to 400 degrees and prepare a baking sheet.

Cut the cauliflower into smallish even sized pieces. Lay out on baking sheet and roast for 15 minutes- they will be half cooked. Remove from the oven and set aside.

In a large bowl combine the flour, garlic powder, salt and enough water to make a thick pancake batter like mix.

Dip each cauliflower piece in the slurry and then roll in the panko crumbs. Return to the baking sheet.

Slide the pan back into the oven and continue roasting until the panko is browned and crispy- an additional 10-15 minutes.

In a blender combine the gochujang paste, white vinegar, garlic, salt, molasses, water and cornstarch. Blend until smooth- 2 minutes. Pour the mix into a small saucepan and bring to a boil. Then lower the heat and simmer for 4-5 minutes until the sauce is thick and bubbly. Remove from the heat.

To make the Lime garlic sauce combine the tahini, garlic, lime juice, water and salt in a blender and blend until smooth. 1-2 minutes.

Serve the cauliflower bites over rice and drizzle with the firecracker sauce. Top with cilantro, cashews and a drizzle of the lime sauce.

Notes

The sauces can be made several days in advance. Reheat the firecracker sauce gently over low heat and serve. If you don't have gochujang paste (which I see around a lot more these days) you can replace it with any hot sauce you have on hand.