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Recipe for Cauliflower with caramel, lemon yogurt sauce.

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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.

Nutrition Facts

0 servings

Serving size

4

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