SESAME CHILI COCONUT CAULIFLOWER
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.
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
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