Lemon Orange Cauliflower

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LEMON ORANGE CAULIFLOWER [VEGAN, GLUTEN-FREE]

THIS RECIPE IS :

CALORIES

80

SERVES

12

INGREDIENTS

FOR THE CAULIFLOWER:

  • 3/4 cup tapioca flour
  • 1/4 teaspoon sea salt
  • 1/4 cup coconut milk
  • 1 medium head of cauliflower, cut into florets

FOR THE LEMON ORANGE SAUCE:

  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1/2 cup freshly squeezed orange juice
  • 1/4 cup coconut aminos
  • 1/4 cup coconut nectar
  • 1/4 cup freshly squeezed lemon juice
  • 2 tablespoons mirin (Japanese rice cooking wine)
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated orange zest
  • 1 medium head cauliflower, cut into small florets
  • 1 tablespoon red pepper flakes

PREPARATION

  1. Preheat the oven to 400°F. Line a 15×10-inch baking sheet with parchment paper.
  2. To make the dredge mixture: whisk together the tapioca flour and salt in a medium bowl. Pour the coconut milk into a separate small bowl.
  3. To make the lemon orange sauce: whisk together the garlic, ginger, orange juice, coconut aminos, coconut nectar, lemon juice, and mirin in a medium skillet over medium heat and cook, stirring occasionally, until the ingredients are thoroughly combined, about 3 minutes. Add the lemon and orange zests and stir to combine. Turn off the heat and let the sauce cool a bit. Pour the sauce into a medium bowl.
  4. Dredge the cauliflower florets in the tapioca flour mixture. Then dip them into the coconut milk and then into the lemon orange sauce.
  5. Spread all the florets evenly in one layer on the prepared baking sheet and bake until the sauce on the florets turns a light golden brown, about 20 minutes.
  6. Transfer the baking sheet from the oven to a wire rack and transfer the cauliflower to a serving bowl. Top with the red pepper flakes. Serve immediately over brown rice or quinoa.

NUTRIONAL INFORMATION

Total Calories: | Total Carbs: 216 g | Total Fat: 12 g | Total Protein: 24 g | Total Sodium: 1200 g | Total Sugar: 84 g

Per Serving: Calories: 80 | Carbs: 18 g | Fat: 1 g | Protein: 2 g | Sodium: 100 mg | Sugar: 7 g

NOTES

From Sweet, Savory, and Free by Debbie Adler

https://www.amazon.com/Sweet-Savory-Free-Delicious-Plant-Based/dp/1944648046/?tag=onegrepla-20

EXPLORE MORE RECIPES WITH THESE INGREDIENTS:


CAULIFLOWER
LEMON
ORANGE

AUTHOR & RECIPE DETAILS


photo
Debbie Adler is the owner of the nationally renowned, allergy-free, vegan, gluten-free and sugar-free bakery Sweet Debbie’s Organic Cupcakes in Los Angeles. She is also author of the critically acclaimed, award-winning cookbook Sweet Debbie’s Organic Treats and Sweet, Savory, and Free. Debbie has appeared on national television and radio shows such as NBC’s Nightly News and NPR’s Here & Now, as well as in the Los Angeles Times and other national publications.

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