bowl game with this Buddha Bowl It’s also packed with Vegan Rosemary Orange Cauliflower.
INGREDIENTS :
FOR THE CAULI WINGS:
2-3 cups cauliflower florets
¾ cup all purpose flour
½ cup plant milk
¼ unsweetened orange juice (I squeezed my own)
1 tbsp orange zest
2 tsp rosemary
1 tsp garlic powder
2 tsp sea salt
1-1½ cups almond flour (or sub with breadcrumbs)
2 tbsp avocado oil
METHOD:
Preheat oven to 400°F and line a sheet pan with parchment paper.
In a large bowl whisk together the flour, milk, orange juice, orange zest and all the seasoning. Place the almond flour in another bowl.
Working in 2-3 batches, first dunk the cauliflower florets in the flour milk mixture then roll into the almond flour until fully coated.
Place on the battered cauli on the sheet pan, drizzle with avocado oil and bake 15 mins. Remove from oven and flip the florets then bake another 10-15 mins or until golden before proceeding.
FOR THE SAUCE:
¾ cup unsweetened orange juice (I squeezed my own and recommend it)
¼ cup maple syrup
3 tbsp water
1 tbsp orange zest
1-1½ tsp rosemary, chopped (I used fresh, but dried should also work)
1½ tsp corn starch dissolved in 1½ tsp water
½ tsp red pepper flakes (optional)
1 tsp sea salt
METHOD:
While the cauli wings bake, make your sauce by combining all the ingredients together in a sauce pan on medium heat and whisk till smooth.
As soon as the mixture thickens to a maple syrupy consistency remove from heat, ~2-3 mins.
Gently toss the cauliflower wings in the sauce then return to the sheet pan and bake until sticky and crispy, ~8 mins.
