💥💥Gluten-free bang bang cauliflower. I used @Simplemills
Sea Salt Almond Flour Crackers for a delicious, nutrient-dense breading and they turned out addictively crispy. #SimpleMillsPartner I couldn’t stop eating them! Available at @target
, these sea salt almond flour crackers are made with an almond, flaxseed, and sunflower seed flour blend for a dose of heart healthy fats.
1 medium-large head cauliflower, cut into florets
¾ cup gluten-free rice flour mix or all-purpose flour
½ cup cornstarch
1 tablespoon chili garlic sauce
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 teaspoons lemon juice
¾ to 1 cup unsweetened nondairy milk.
1 box Simple Mills Fine Ground Sea Salt Almond Flour Crackers, coarsely ground in a food processor to texture of panko, or ground cornflakes, or regular panko
✅Bang Bang Sauce:
½ cup vegan mayonnaise
¼ cup chili garlic sauce
2 tablespoons maple syrup
✅Preheat the oven to 450ºF.
✅In a large bowl, mix the flour, cornstarch, chili garlic sauce, garlic powder, onion powder, salt, pepper, and lemon juice. Add ¾ cup milk and mix to combine. Add more milk as needed if the batter is too thick. It should not be sticky or runny.
✅Place the Simple Mills breadcrumbs in a large bowl beside the batter bowl. Transfer the florets to the batter bowl and use a silicone spatula to toss them until evenly coated. Then transfer them to the breadcrumbs, a few at a time, and toss with a clean spatula to coat evenly.
✅Place the florets on a large nonstick or lined baking sheet in a single layer, not touching.
✅Bake for 25 minutes, or until lightly crispy and golden brown.
✅In a large bowl, mix the vegan mayonnaise, chili garlic sauce, and maple syrup until combined.
✅Toss the cauliflower in the sauce using a silicone spatula until evenly coated. Place them back onto the baking sheet and bake for 2 to 3 minutes more, or until the sauce just starts to gently bubble.
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