Crispy Coconut Cauliflower with Chili-Mango Sauce
Prep time 25 mins
Cook time 30 mins
Total time 55 mins
Serves: 4 to 6
Ingredients Crispy Coconut Cauliflower
- 1 medium head of cauliflower (6" to 7" in diameter), outer leaves removed and cored
- ¾ cup gluten-free rolled oats
- 1 ½ cups unsweetened shredded coconut, divided
- 3 tablespoons coconut sugar
- 1 teaspoon fine grain sea salt
- 1 teaspoon smoked paprika
- ¼ teaspoon freshly ground black pepper
- 1 ¼ cups Unsweetened Silk Original Cashewmilk or Almondmilk
- ¾ cup brown rice flour
- 1 tablespoon fresh lime juice
- Small handful of fresh cilantro leaves, chopped (optional)
- 1 ½ cups diced fresh mango (about 1 large mango, peeled and diced)
- 1 to 2 tablespoons filtered water, only if absolutely needed
- 2 tablespoons chile-garlic sauce or Sriracha, more or less to taste*
- 1 tablespoon fresh lime juice
- ½ teaspoon reduced-sodium tamari
Instructions To Make the Crispy Coconut Cauliflower
- Preheat the oven to 400F. Line two large baking sheets with parchment paper.
- Cut the cauliflower into bite-size florets and set aside.
- Add the rolled oats to a food processor. Process for 20 seconds or until a coarse meal forms. You don’t want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Then, add 1 cup of the shredded coconut, coconut sugar, sea salt, paprika, and black pepper. Pulse 10 to 15 times to roughly chop the coconut and incorporate the spices. Transfer to a large, shallow bowl or baking dish and stir in the remaining ½ cup shredded coconut.
- In a medium mixing bowl, whisk together the the almond milk, brown rice flour, and lime juice until smooth.
- Create an assembly line by lining up the cauliflower florets, almond milk mixture, coconut-oat mixture, and lined baking pans.
- Place about a small handful of cauliflower florets into the almond milk batter and toss to coat. Use a slotted spoon to remove the florets, shaking off excess batter, and transfer to the coconut-oat mixture. Toss to thoroughly coat and transfer to the lined baking sheets. Repeat with all remaining cauliflower, evenly dividing between the two pans.
- Bake the cauliflower for 26 to 32 minutes, or until crispy and golden, tossing at the 15-minute mark.
- Remove from oven and cool slightly.
For the Chile-Mango Dipping Sauce
- Prepare the sauce while the cauliflower bakes. Add the mango to a high-speed blender and blend until completely smooth. It should blend on its own without any problem but if absolutely needed, add the water, 1 tablespoon at a time, to encourage blending. Transfer to a medium bowl and whisk in the chile-garlic sauce, lime juice, and tamari. Keep chilled until ready to serve.
- If desired, sprinkle the cauliflower with cilantro. Serve warm from the oven alongside the sauce.**
Notes *I use 2 tablespoons of chile-garlic sauce for a nice, slow-burning kick of heat. Feel free to use more or less to suit your tastes.
**The cauliflower is best served fresh from the oven.
Source: Blissful Basil
from Beautiful Pictures Of Healthy Food http://www.beautifulpicturesofhealthyfood.com/post/157043528218
from Tumblr http://0foodphotography.tumblr.com/post/157043714012