Season 1: Episode 8 – Sweet & Spicy Crispy Cauliflower Bites

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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