Cara's Crispy Orange Cauliflower. Vegan Glutenfree Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
- 1 tsp brown sugar
- 1 tsp oil
- 6 green onions thinly sliced
- 1 tsp corn starch
- 2 tb rice wine vinegar
- zest of 1 orange + juice of orange
- 1 small head of cauliflower cut into small florets (i used a pre-package of cauliflower bought from trader joe's)
- 1 tb flaxseed meal + 2 tb water allow to sit until thickens
- 1/3 . water
- 1/3 . corn starch
- 1/4 c. cara's gluten-free flour blend or use wheat/other
- 2 tb oil
- 3-4 garlic cloves peeled and zested
- 2 tb soy sauce (gluten-free) or use coconut aminos to make soy-free
- 1/4 c. orange juice
- Carbohydrate 70.387841403921 g
- Cholesterol 0 mg
- Fat 63.7225170318126 g
- Fiber 11.2913049146392 g
- Protein 7.49710799558868 g
- Saturated Fat 8.44197306018668 g
- Serving Size 1 1 Serving (789g)
- Sodium 30.4703793244005 mg
- Sugar 59.0965364892817 g
- Trans Fat 3.23917000529716 g
- Calories 862 calories
Blend all ingredients together until a nice batter is formed (shouldn't be too thick: think waffle batter consistency).While you are doing this, heat up a skillet with ½ c. oil on medium/high heat. Make sure it has been properly heated.Dip each small floret into the batter and make sure each piece is entirely covered.Fry in oil until completely browned. * or Bake at 425 degrees F for 25 to 30 minutes. Add more flour to the batter to make it thick if neededAllow to drain on a paper towel-lined plate.In a clean skillet, heat oil and garlic for 1 minute.Add green onions, zest and juice. Cook another 1 minute.Add soy sauce and vinegar and bring to a boil. Toss in crispy cauliflower into the skillet and coat thoroughly. Keep on the pan briefly.Place on top of rice.In that same skillet, throw in the remainder ingredients and bring to a boil for just 1 minute, stirring constantly.Drizzle over orange cauliflower and rice.Garnish with green scallions, orange zest, and sesame seeds.
