Check out my savory crispy cauliflower bites by adding fresh ingredients all and under 35 minutes! This is DEFINITELY a go-to Powerbowl dish, especially for all of my fitness friends. 🙂
RECIPE FOR SWEET & SPICY CRISPY CAULIFLOWER BITES:
PREPARING THE BATTER:
– 1 cup of Garbanzo Bean Flour
– ½ cup of Tapioca Flour (You can substitute and use Arrowroot Starch)
– ½ teaspoon of garlic powder
– ½ teaspoon of smoked paprika
– ¼ teaspoon of Pink Himalayan Sea Salt (Or regular sea salt)
– ½ tablespoon of black pepper
– Blend flour and seasonings well together
– Add 1 cup of room temperature water
– Mix batter really well. You can use a whisk and mix it until it’s really nice and smooth
PREPARING THE CAULIFLOWER:
– Lay a sheet of parchment paper over baking sheet
– Preheat oven to 450 degrees for 10 minutes
– Use 1 head of cauliflower
– Pull out pieces of cauliflower florets (You can pull them apart to make the pieces bigger or smaller. It depends on whatever your preference is)
CAULIFLOWER & THE BATTER:
– Take cauliflower florets and pour into mixed batter
– Mix really well until nicely and evenly coated with batter
– Take coated florets and evenly distribute onto the parchment paper
– Bake for 20 minutes at 450 degrees
PREPARING SWEET SAUCE:
– ½ cup of Coco Aminos
– Scant out ¼ cup of Veracha (Combination of veggie and Sriracha sauce). I used the Mild Heat version as I can’t deal with a lot of heat)
– 2 Tablespoons of Agave Nectar (Or honey)
– 2 Tablespoons of Sesame Oil
– 2 Tablespoons of Rice Vinegar
– 2 Tablespoons of Sesame Seeds
– ¼ teaspoon of Pink Himalayan Sea Salt (Or regular sea salt)
– Few cracks of black pepper
– Mix sweet sauce together
– Pour in skillet pan and let simmer for 5-7 minutes and slightly thickens
– Pour cooked sauce over baked coated cauliflower
– Place back onto parchment paper and let it bake for another 15-20 minutes. (I used a brush to evenly spread out the sauce, ensuring I didn’t miss any crevices within the florets. Also; I personally cooked my florets for an extra 5-10 minutes as I wanted my cauliflower bites to be nice and crispy).
PREPARING MY MICROGREENS:
– Add extra virgin olive oil (Or regular olive oil) and fresh minced garlic into skillet. Cook for a couple of minutes
– Add both fresh kale and spinach into a skillet pan
– Add sliced onions and sprinkle Weber Grill’s smoked mesquite seasoning
– Stir and cook on low heat for 5-7 minutes
PREPARING POWERBOWL:
– Add sautéed microgreens as base of bowl
– Add cooked basmati rice as second layer to bowl
– Add sweet and spicy crispy cauliflower bites
OPTIONAL:
– Grate fresh ginger
– Squeeze juice from fresh limes over cauliflower bites
– Add sliced red Fresno peppers
– Add sliced Thai green chilies
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