Monday, August 17, 2015
kimchi buffalo cauliflower with simple slaw
Wow well December 18, 2012 was the last time I posted a recipe on this blog. How time flies. It's close to 3 years later - how ya been?
Things are well with me. Crazy as ever. I've been cooking up a storm the past year and experimenting with lots of different things. Mainly making everything from scratch. Stock, pasta, sauces, preserves - I've been getting my inner Mormon on. It's been wonderful to get back to basics and has improved our health to no end.
We get a box from Ceres each week and I love the ways you have to experiment with using things up. We went through a time when we were getting a lot of cauliflower so here we are.
I tinkered with this original recipe but felt using 2/3 of a cup of hot sauce was such a waste of resources and an expensive ingredient. The amount of kimchi, blended, isn't an exact science but neither is a 'medium head' of cauliflower. Use your judgement if the sauce looks took thin - up it, too much - save some for a dipping sauce.
I should say this didn't go too 'crispy' for me. It was more like sauce covered wings. Still delicious though.
kimchi buffalo cauliflower
1 medium head cauliflower, chopped into bite-size pieces
1/2 cup of chickpea flower
1/2 cup of water
1 tsp of garlic powder
1/2 tsp of salt
1/4 cup of hot sauce
3/4 cup of vegan kimchi
1. Preheat oven to 230 degrees celcius
2. Mix chickpea flour and water to create a batter. Toss cauliflower in batter, get a good coating on it.
3. Bake cauliflower bites in the oven on a non stick pan - tossing half way through to roast evenly. Repeat battering and roasting process if you would like an even fluffier batter.
4. Toss roasted cauliflower in the hot sauce mix. Bake on baking sheet for 25 minutes. Serve with celery sticks and veganaise.
1 half head of cabbage, shredded (you can use a mixture of cabbages)
2 carrots, shredded
1 tbsp olive oil
1 tbsp lemon juice
1. Toss ingredients together. Use additional seasoning to taste.