Thai BBQ Cauliflower (a Pantry+ recipe)

Serves 4

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3/4 cup coconut milk

10 garlic cloves

3 tablespoons cornstarch or arrowroot starch

2 tablespoons curry powder

1 to 2 tablespoons sriracha

1 tablespoon brown sugar

Zest of 1 lime

Zest of 1 lemon

Sea salt

2 small or 1 large head cauliflower

1/2 cup pepitas

Hot rice, for serving

Raw vegetables, for serving (optional)

1. Combine the milk, garlic, cornstarch, curry, sriracha, sugar, zests, and salt to taste in a small blender. Blend until smooth. Cut the cauliflower into florets and transfer to a large bowl. Add the marinade and set aside for 10 minutes.

2. Add half the cauliflower to the basket of an air-fryer (or bake in the oven at 375-degrees until tender). Bake at 360-degrees F for 15 minutes, basting every 5 minutes. Increase the heat to 390-degrees and continue to bake until crisp, about 5 to 8 more minutes, adding half the pepitas in the last 2 minutes. Repeat with the other half of cauliflower and pepitas.

3. Serve the cauliflower with hot rice or raw vegetables such as carrot and celery sticks.

 

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