Roasted Sriracha Cauliflower with Peanut Sauce
Ingredients
1 medium head of cauliflower
1/2 cup of brown rice flour
1/2 cup of water
Hot Sauce
2 tsp of EVOO
1/2 cup Sriracha ( or similar style hot sauce )
1/4 cup rice vinegar
1/2 teaspoon light soy sauce
Peanut Sauce
1/4 cup warm water
1/4 cup peanut butter
2 tbsp rice vinegar
2 tbsp lime juice
2 tsp minced fresh ginger
1 tsp light soy sauce
1 tsp honey or agave syrup
Directions
1. Turn your oven on to 450 degrees and lightly grease a baking sheet and set aside.
Chop up your cauliflower into little trees.
2. Whisk together the flour and water and ensure there are no lumps. Toss the cauliflower in the flour water mixture until each piece is evenly coated. Spread cauliflower on your baking sheet and roast for 15 minutes mixing them up with a spatula after 7 minutes.
3. Make the hot sauce. In a small saucepan, mix the oil, Sriracha, vinegar, and soy sauce. Warm over low heat until the sauce is almost bubbling then turn off the heat.
4. Make the peanut sauce. In a medium bowl, whisk together the water and peanut butter until combined. Add all other ingredients and keep stirring until everything is incorporated. Put the bowl in the fridge covered until you're ready to serve.
5. Once cauliflower has browned after 15 minutes, put in a medium bowl and toss with hot sauce making sure each piece is evenly coated. Drop cauliflower back on baking sheet and roast for another 5 minutes in the oven.
6. Serve with peanut sauce or your choice of dipping sauces ( extra Sriracha and hoisin sauce seen in photo ).
Red Curry Veggie Bowl
Ingredients
Vermicelli noodles
Asparagus
Mushrooms
Extra Firm Tofu
Green Onions
Red Curry Sauce
1 cup vegetable broth
2 tbsp Red Curry paste
1 tsp grated lime zest
2 tbsp lime juice
2 tbsp minced fresh ginger
1 tbsp peanut butter
1 tbsp honey or agave syrup
2 tsp light soy sauce
1 clove garlic minced
1. Turn your oven on to 450 degrees. Wash your veggies and chop them and your tofu as you desire. On a greased baking sheet lay out your asparagus, mushrooms and tofu separately so you have room to toss. Bake for 20 minutes tossing intermittently.
2. Make red curry sauce. In a small sauce pan pour your vegetable broth in and bring to a simmer. Add curry paste, lime zest, lime juice, ginger, peanut butter, honey, soy sauce and garlic. Mix together with a whisk until everything is incorporated. Set aside until you are ready to serve.
3. Cook your noodles according to package directions. When they are done, drain and run under cool water to prevent over cooking.
4. Prepare your bowl by placing a handful of noodles on the bottom and pile veggies and tofu around as you like. Drizzle the red curry sauce on top and garnish with green onions.
