Sticky, but dreamy and flavourful — these cauli bites are best paired with your fave veggies and fragrant rice. Sounds like the perfect buddha bowl!
5 cups cauliflower florets
1/2 cup gluten-free flour
1/2 cup plant milk
1/8 tsp paprika
1/4 tsp garlic
1/4 tsp salt
cracked pepper, to taste
3 tbsp pomegranate juice
1/4 cup + 1 tbsp tamari (liquid aminos)
2 tbsp maple syrup
1 tbsp sriracha
1/2 tsp sesame oil
1/4 tsp garlic powder
1/8 tsp ground ginger
1 tbsp cornstarch
Preheat oven to 400d. Add batter ingredients into a medium large bowl. Toss in cauliflower and coat evenly. Spread onto a parchment lined baking sheet. Bake for 30 minutes stirring every 10 to ensure even baking.
While Cauliflower is baking combine sauce ingredients into a small pot. Bring sauce to a simmer whisking constantly to thicken. Toss cooked cauliflower into sauce and gently toss to coat. Spread cauliflower onto baking sheet and cook for 10 more minutes.
Serve with rice and greens. Sprinkle with sesame seeds and green onion.
Teri-Ann is a food photographer, recipe developer and yoga teacher from Toronto, Canada. Teri-Ann adopted a vegan lifestyle 9 years ago soon after she got sober and broke free from a debilitating alcohol and drug addiction. She wanted to cleanse her body from the inside out and choosing a plant-based diet was one of the ways she achieved that. Teri-Ann now spends most of her days developing recipes, styling dishes, and shooting photographs for numerous clients as she builds her personal brand.
Sign up to get the latest on sales, new releases and more …