The technique used to prepare this crispy, savory and satisfying cauliflower is perfect for these cool fall nights. Especially useful when you want to make a veggie dish that everyone will not only enjoy, but devour.
You can use the same ingredients and preparation on other veggies like broccoli, potatoes, yams, mushrooms, okra, as well. The turmeric and black pepper give a nice warm taste and boast anti-inflammatory properties as well.
All the comfort and taste of fried cauliflower or cauliflower buffalo wings, but none of the mess. Give it a try
Recipe: Crispy No Fuss Cauliflower
From Renee Press at Plant Based on a Budget
Prep Time: 10m
Cook Time: 25m
Ready In: 35m
1 head cauliflower, cut into florets, stem cut into small pieces
2 Tbsp potato starch
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp turmeric
1 Tbsp nutritional yeast, optional
1/2 tsp chili powder or paprika
1 Tbsp neutral, high heat oil of choice (avocado, sunflower, grape seed, canola, etc)
1. Preheat oven to 450 degrees Fahrenheit. Drizzle a tablespoon of oil over a metal baking sheet. Spread cauliflower over sheet, toss in oil, and sprinkle with remaining ingredients, potato starch through chili powder/paprika. Make sure cauliflower is in an even layer with as much space between pieces as possible. If needed, divide between two sheets.
2. Bake for 20-30 minutes, tossing once about halfway through. When crispy and golden brown it is done. Serve by itself, over rice, pasta, with potatoes, or as a filling for tacos, burritos, wraps, etc. Drizzle with balsamic vinegar, tahini dressing, or aioli if desired. Enjoy!
(under the courtesy of care2.com)