- 2
Ingredients
- For the Batter:
- 1 Head of Cauliflower, cut into florets
- Vegan Buttermilk (1 Tbl White Vinegar + 1 C Almond Milk – Let set 5-10 minutes to curdle and thicken)
- 1/2 C All-Purpose Flour
- 1/4 tsp Garlic Powder
- You could also saute or roast some green peppers, onions and pineapple to make this even more traditional!
- 1 C Rice (white or brown)
- For the Sauce:
- 5 Tbl Water
- 3 Tbl Ketchup
- 1 Tbl Hot Sauce
- 1 Tbl Plum Sauce (I like Kikkoman)
- 1 tsp Worcestershire Sauce
- Green Onions & Parsley for garnish, if desired
Preparation
Step 1
Preheat oven to 375 degrees.
Combine the vinegar and almond milk. Let sit for 5-10 minutes to curdle and thicken, effectively creating a vegan "buttermilk".
Cut the cauliflower into florets. Whisk together the flour and garlic powder and toss the cauliflower into that mixture.
Now coat the floured cauliflower with the buttermilk mixture, draining any excess.
Put in an oven safe baking dish. Bake until tender, 20-30 minutes. This will depend on how large they are cut. They should pierce easily with a sharp knife and be golden brown in color.
Meanwhile, combine all ingredients for the sauce in a medium saucepan over low heat.
Prepare the rice.
Top (or toss) the baked cauliflower with the sauce mixture and serve over the rice.
Garnish with green onions and parsley.