NOTE: For a larger sauce to cauliflower ratio, just double the sauce recipe and reserve some for serving.
Servings 2
Author Veg Life Staff
Ingredients
1Head of Cauliflowercut into florets
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For the Batter:
Vegan Buttermilk1 Tbl White Vinegar + 1 C Almond Milk – Let set 5-10 minutes to curdle and thicken
½CAll-Purpose Flour
¼tspGarlic Powder
You could also saute or roast some green peppersonions and pineapple to make this even more traditional!
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1CRicewhite or brown
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For the Sauce:
5Tbl Water
3Tbl Ketchup
1Tbl Hot Sauce
1Tbl Plum SauceI like Kikkoman
1tspWorcestershire Sauce
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Green Onions & Parsley for garnishif desired
Instructions
Preheat oven to 375 degrees.
Combine the vinegar and almond milk. Let sit for 5-10 minutes to curdle and thicken, effectively creating a vegan "buttermilk".
Cut the cauliflower into florets. Whisk together the flour and garlic powder and toss the cauliflower into that mixture.
Now coat the floured cauliflower with the buttermilk mixture, draining any excess.
Put in an oven safe baking dish. Bake until tender, 20-30 minutes. This will depend on how large they are cut. They should pierce easily with a sharp knife and be golden brown in color.
Meanwhile, combine all ingredients for the sauce in a medium saucepan over low heat.
Prepare the rice.
Top (or toss) the baked cauliflower with the sauce mixture and serve over the rice.