Nutrition Facts
4 servings
4
Recipe for Cauliflower with caramel, lemon yogurt sauce.
Craving a meal that is both light and delicious, quick to prepare? Here is an excellent recipe for caramelized cauliflower with lemon yogurt sauce.
For the cauliflower
1 Cauliflower
115 Rice flour
10 Quinoa soufflé
For the spicy frosting
10 Maple syrup
15 Sesame oil
6 Tamari (or soy sauce)
3 Apple cider vinegar
1 Chopped ginger
1 clove Garlic
1 pinch Pepper
For the lemon yogurt
150 Yogurt (or plant-based preparation)
1 Coriander
5 Organic lime (juice and zest)
For plating
1 pinch Sesame seeds
1 Green onion
Directions
1
Preheat the oven to 220 °C. Cut the cauliflower into florets.
2
Whisk the plant-based drink with the rice flour. The batter should be liquid, but thick enough to coat the florets; adjust the amount of water based on the texture. Then add the puffed quinoa.
3
Dip the florets in this mixture and place them on a baking tray lined with parchment paper. Bake for about 30 minutes, until the florets are golden brown.
4
Meanwhile, prepare the spicy glaze: mix all the ingredients in a saucepan and reduce for 15 minutes over high heat.
5
Take the florets out of the oven and dip them one by one in the hot sauce to coat them a second time, then place them back on the baking sheet. Pour the remaining sauce over the florets.
6
Reduce the oven temperature to 200 °C. Bake for an additional 12 to 15 minutes to achieve a nice caramelization.
7
Let cool slightly before serving with finely chopped green onions and sesame seeds.
8
Serve with a lemony yogurt mixed with fresh herbs: chop a small bunch of cilantro, add it to the yogurt along with the zest and juice of half a lime, and you’re done.
9
To finish, "Cauliflower with Caramel, Lemon Yogurt Sauce." Published on September 28, 2022.
Ingredients
For the cauliflower
1 Cauliflower
115 Rice flour
10 Quinoa soufflé
For the spicy frosting
10 Maple syrup
15 Sesame oil
6 Tamari (or soy sauce)
3 Apple cider vinegar
1 Chopped ginger
1 clove Garlic
1 pinch Pepper
For the lemon yogurt
150 Yogurt (or plant-based preparation)
1 Coriander
5 Organic lime (juice and zest)
For plating
1 pinch Sesame seeds
1 Green onion
Directions
Directions
1
Preheat the oven to 220 °C. Cut the cauliflower into florets.
2
Whisk the plant-based drink with the rice flour. The batter should be liquid, but thick enough to coat the florets; adjust the amount of water based on the texture. Then add the puffed quinoa.
3
Dip the florets in this mixture and place them on a baking tray lined with parchment paper. Bake for about 30 minutes, until the florets are golden brown.
4
Meanwhile, prepare the spicy glaze: mix all the ingredients in a saucepan and reduce for 15 minutes over high heat.
5
Take the florets out of the oven and dip them one by one in the hot sauce to coat them a second time, then place them back on the baking sheet. Pour the remaining sauce over the florets.
6
Reduce the oven temperature to 200 °C. Bake for an additional 12 to 15 minutes to achieve a nice caramelization.
7
Let cool slightly before serving with finely chopped green onions and sesame seeds.
8
Serve with a lemony yogurt mixed with fresh herbs: chop a small bunch of cilantro, add it to the yogurt along with the zest and juice of half a lime, and you’re done.
9
To finish, "Cauliflower with Caramel, Lemon Yogurt Sauce." Published on September 28, 2022.
Notes
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