Photo by Louis Hansel @shotsoflouis on Unsplash
The 22-year-old vegan Jeeca is the mastermind behind food blog The Foodie Takes Flight and the author of some of the most delicious plant-based recipes on Instagram. Cauliflower is the main ingredient in many of her popular dishes, and we’re bringing you some of the very best.
If you’re a huge fan of crispy snacks, you have to try frying cauliflowers coated with your favorite brand of corn flakes.
These delicious croquettes combine two of our favorite veggies—potatoes and cauliflower—and they’re really the best of both worlds.
If you’re looking for a super-quick and easy recipe, these vegan pops can be made with only four ingredients, and you can serve them with your favorite dipping sauce.
Cauliflower is often used as the main ingredient in vegan “chicken” recipes, and orange juice glaze really brings out the best in it.
If you’re not a huge fan of orange, and you want to try a cauliflower recipe with a spicy taste—this recipe will rock your world.
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Chili Mango Glazed Cauliflower 👀 I made this recipe for the first time last July and recently just tried it again this time around with a few adjustments. You can find the recipe below. I used my crispy cauliflower recipe as the base for this one. Hope you like it! CHILI MANGO GLAZED CAULIFLOWER Chili Mango Glaze 1/2 cup distilled white vinegar 1/2 cup to 3/4 cup sugar, adjust according to desired sweetness 1 very ripe mango, 160g of flesh 2 tbsp lime juice Pinch of salt 1-2 tsp sriracha or other chili sauce, feel free to adjust according to desired spice 1 1/2 tbsp cornstarch + 3 tbsp room temperature water, mixed into a slurry Bell peppers (optional) Spring onions (optional) 1. In a blender, add in all the ingredients except the cornstarch and water mix. Feel free to adjust according to desired taste. 2. (If not using bell peppers skip to step 3) Heat the sauce pan and add a little oil. Sauté the bell peppers until cooked. 3. In a sauce pan, pour in the puree. 4. Leave to simmer until it boils. Once it boils, add in the cornstarch mixture. Stir until it starts to thicken.Turn off heat and add in the cauliflower. Coat well then sprinkle some spring onions if desired. Crispy cauliflower (the base) 2 small heads of raw cauliflower (around 650g total), makes around 3 cups of florets Canola or other neutral oil, for frying Batter: 1/2 cup all-purpose flour 1 tbsp corn starch 1 tsp baking powder 1 tsp salt 3/4 cup room temp. water Breading: 2 cups Japanese breadcrumbs or breadcrumbs of choice 1. In a bowl, mix the ingredients for the batter until it turns into a smooth, thick consistency. 2. Evenly coat the florets in the batter. You can do this in batches. In another bowl or plate, add in the bread crumbs. 3. One by one, place each cauliflower from the batter into the breadcrumb mixture. Coat well using one hand (this is to avoid messy hands—I usually use one hand for dry and one hand for wet when coating cauliflower). Press down the bread crumbs on the cauliflower. Set aside once coated. Full recipe and steps for the crispy cauli here: https://www.thefoodietakesflight.com/blog/categories/cauliflower-recipes . . . . . . . . . . #thefoodietakesflight
A post shared by Jeeca • Easy Vegan Recipes 🌱 (@thefoodietakesflight) on Jan 20, 2020 at 5:06am PST
