Sweet & Spicy Popcorn Cauliflower
All the best sweet + spicy flavors combined to create a taste explosion in your mouth!
We got a really nice crispy coating on these by allowing airflow underneath during baking. Using this stacked cooling rack trick to roast the cauli above our sheet pan, is something you just gotta try for yourself!
Cauliflower is an insanely versatile cruciferous vegetable that we should all be eating more of – so might as well make it FUN!
This popcorn cauliflower recipe is super satisfying on many levels!
Makes 8 servings
Ingredients:
For The Cauliflower:
- 1 medium-large head cauliflower, cut into bite-size florets
- 3 large eggs, beaten together with 3 Tbsps avocado oil
- 1/4 cup gluten-free flour, or Arrowroot powder
- 1/2 tsp sea salt, or to taste
- 1/3 tsp freshly ground black pepper
- 1 Tbsp smoked paprika
- pinch of cayenne pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- sesame seeds, to garnish
For the Sauce:
- 1/4 cup favorite hot sauce
- 1/4 cup coconut aminos, Bragg’s liquid aminos, or tamari
- 1/4 cup raw honey
- 2 Tbsps clarified butter or ghee
Instructions:
Preheat your oven to 375 degrees f. and prepare a parchment paper-lined baking sheet topped with an oven-safe metal cooling rack as shown in the photos.
In a shallow pie plate or bowl, beat the eggs & oil with a pinch of sea salt and pepper.
In a large reusable plastic bag, combine the flour with all the seasonings.
Dip each cauliflower floret into the beaten eggs until evenly coated.
Then transfer to your bag with the flour mixture. Close the bag and shake to fully coat all of the cauliflower pieces with the flour.
Place cauliflower on the prepared rack and spray lightly with avocado oil spray.
Bake for 15-17 minutes, or until golden.
Meanwhile, in a large skillet combine all of your sauce ingredients. Whisk until smooth, then allow the sauce to simmer over medium-low heat until reduced by half, about 2-3 minutes.
Once the cauliflower is finished baking, transfer to the skillet. Toss with the sauce over medium heat, stirring constantly, allowing it to absorb the sauce, for a minute.
Sprinkle with sesame seeds if desired.
Serve immediately and enjoy!
Rachel
Ingredients
For the Cauliflower:
- 1 medium-large head cauliflower, cut into bite-size florets
- 3 large eggs, beaten together with 3 Tbsps avocado oil
- 1/4 cup gluten-free flour, or Arrowroot powder
- 1/2 tsp sea salt, or to taste
- 1/3 tsp freshly ground black pepper
- 1 Tbsp smoked paprika
- pinch of cayenne pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp onion powder
- sesame seeds, to garnish
For the Sauce:
- 1/4 cup favorite hot sauce
- 1/4 cup coconut aminos, Bragg's liquid aminos, or tamari
- 1/4 cup raw honey
- 2 Tbsps clarified butter or ghee
Instructions
- Preheat your oven to 375 degrees f. and prepare a parchment paper-lined baking sheet topped with an oven-safe metal cooling rack as shown in the photos.
- In a shallow pie plate or bowl, beat the eggs & oil with a pinch of sea salt and pepper.
- In a large reusable plastic bag, combine the flour with all the seasonings.
- Dip each cauliflower floret into the beaten eggs until evenly coated. Then transfer to your bag with the flour mixture. Close the bag and shake to fully coat all of the cauliflower pieces with the flour.
- Place cauliflower on the prepared rack and spray lightly with avocado oil spray.
- Bake for 15-17 minutes, or until golden.
- Meanwhile, in a large skillet combine all of your sauce ingredients. Whisk until smooth, then allow the sauce to simmer over medium-low heat until reduced by half, about 2-3 minutes.
- Once the cauliflower is finished baking, transfer to the skillet. Toss with the sauce over medium heat, stirring constantly, allowing it to absorb the sauce, for a minute.
- Sprinkle with sesame seeds if desired.
- Serve immediately and enjoy!
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