Trying out the (V) option on the menu… (continuation)

So before I was rudely interrupted by work, I was talking about my meatless journey and how I was finding it really amazing. Not only was it an eye opener on what being vegan is all about but also it made me feel good physically and mentally. Which we will talk about in a separate topic.

As a professional chef and a stubborn one at that, I’m guilty for being one of those who use to think that all it was really was a bowl of veggies or salad with olive oil and lemon dressing. 2 weeks into being vegan opened my creativity mechanism, first of all to stop my craving for what use to be the norm and secondly to find better options than the ones I mentioned earlier. Yes when you are at the receiving end of it, you would not want to live on just rabbit food (what I use to call it) right. And so my quest led me to find and tweak this dish. And I have to admit this cauliflower dish is the bomb. Have it with rice, with noodle, with beer or on its own as a snack.

Roasted Sweet Chilli and Soy Cauliflower Bites

 

1 big head of cauliflower, cut into florets

120 gms (1 cup) self-raising flour

65 gms (1/2 cup) corn flour

10 gms (2 tsp) garlic powder

10 gms (2 tsp) black pepper

5 gms (1 tsp) Moroccan spice blend

3 gms (1 tsp) veggie salt 

70 mls (5 TBSP) coconut oil

240 mls (1 cup) soy milk

 

180 gms (2 cups) fine bread crumbs

 

240 mls (1 cup) Sweet chilli sauce

50 mls (3 TBSP) soy sauce

45 gms (3 TBSP) brown sugar

10 mls (2 tsp) red wine vinegar

10 mls (2 tsp) sesame oil

30 gms (2 TBSP) crispy onions crushed

3 gms (1/2 tsp) chilli flakes

3 gms (1/2 tsp) cracked black pepper

10 gms (2 tsp) sesame seeds

Spring onions chopped 

Step 1 – Combine sweet chilli sauce, soy sauce, red wine vinegar and sesame oil in a bowl. Whisk together until well blended and set aside. Do the same for the spring onions, crispy onions, chilli flakes, cracked pepper and sesame seeds.

Step 2 –  Preheat the oven to 185°C. Put the coconut oil on a non stick baking sheet and place in the oven for a few minutes to melt. Remove from oven and make sure it is spread evenly.

Step 3 – Put the flour, corn flour, garlic powder, black pepper, Moroccan spice blend, veggie salt and salt in a wire strainer over a large bowl and sift together to get an equal mix of everything.

Step 4 – In another bowl, pour the soy milk. Working a few a time, dip the cauliflower in the milk and then coat well with the flour mixture.

Step 5 – Put bread crumbs in a large bowl and toss the coated cauliflower in it. Arrange all the florets in a single layer on the baking sheet.

Step 6 – Bake for about 15 minutes. Flip the cauliflower, Bake for an additional 15 minutes.

Step 7 – Remove from oven and toss in the sauce mixture making sure it is well coated. Sprinkle with the sesame seed mixture and serve.

Make this for your friends and surely they’ll be cauli’ng you for more!!!

Happy Cooking and always remember cook with your Heart…