SESAME CHILI CO­CONUT CAU­LI­FLOWER

Best Health - - EATS -

MAKES: 8 SERV­INGS PREP TIME: 20 MIN­UTES COOK TIME: 30 MIN­UTES These oven-baked cau­li­flower bites are amaz­ing stuffed into wraps with your favourite add-ins or piled on a plat­ter with cocktail picks as snacks. Gochu­jang is a medium-spicy Korean chili paste that can be found in most Asian mar­kets. Al­ter­na­tively, you can use PC Me­mories of Seoul Gochu­jang Spicy Chili Sauce, but if us­ing, use half as much sugar.

IN­GRE­DI­ENTS

CO­CONUT CAU­LI­FLOWER

1¼ cups (300 mL) beer (lager or light ale) or gin­ger ale 1 cup (250 mL) rice flour

⅓ cup (75 mL) unsweet­ened shred­ded co­conut

2 tbsp (25 mL) co­conut oil

3 cloves gar­lic, minced

1 tsp (5 mL) pa­prika

½ tsp (2 mL) salt

1 medium cau­li­flower, cut into flo­rets

(about 6 cups/1.5 L)

1 small jalapeño pep­per, very thinly sliced (op­tional) ½ cup (125 mL) toasted sliced al­monds (op­tional)

SESAME CHILI SAUCE

½ cup (125 mL) gochu­jang

¼ cup (50 mL) sodium-re­duced soy sauce ¼ cup (50 mL) packed brown sugar

2 tbsp (25 mL) rice wine vine­gar

1 tbsp (15 mL) toasted sesame oil

METHOD

1. CO­CONUT CAU­LI­FLOWER: In a large bowl, whisk to­gether beer, flour, shred­ded co­conut, co­conut oil, gar­lic, pa­prika and salt. Dip each cau­li­flower flo­ret into bat­ter to coat; place coated flo­rets, 1 inch (2.5 cm) apart, on a parch­ment-paper-lined rimmed large bak­ing sheet. Bake in a pre­heated 425°F (220°C) oven, turn­ing once, un­til cau­li­flower is ten­der and coat­ing is firm, about 30 min­utes. 2. SESAME CHILI SAUCE: Mean­while, in a small saucepan or mi­crowave­able bowl, whisk gochu­jang, soy sauce, brown sugar, vine­gar and sesame oil. Heat through, stir­ring once. The sauce should be thick but pourable – add up to 3 tbsp (45 mL) boil­ing water, if nec­es­sary.

3. Pile cau­li­flower on a wide plat­ter; driz­zle with Sesame Chili Sauce. Top with jalapeño pep­per and al­monds (if us­ing).

PER SERV­ING (WITH­OUT JALAPEÑO OR AL­MONDS): 231 calo­ries, 4 g pro­tein, 11 g fat (7 g sat­u­rated fat), 28 g car­bo­hy­drates,

4 g fi­bre, 0 mg choles­terol, 507 mg sodium

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