Quite a while back, I quit eating meat because of stomach related problems, which is one reason I begun this blog… to make and share sound, delightful sans meat formulas! After some time, I found numerous incredible options out there: dark beans, chickpeas, lentils, marinated tofu, and significantly… cauliflower! Sooner or later, it turned into a fun test to devise imaginative formulas with special fixings.
I need to concede, there are a couple of things I miss, one of them being wild ox wings. I don't think it was the chicken that I missed… all the more so the wild ox sauce, since I cherish hot nourishment.
I made wild ox cauliflower out of the blue this week, and it was total paradise!
I utilized Earth Balance without dairy spread (it was the main margarine I had at the time), and it worked impeccably fine. In case you're on a vegetarian diet, any veggie lover spread will do. Furthermore, you can match it with a side of vegetarian bleu cheddar or farm dressing. (If not, customary margarine and dressing works as well.
Also try our recipe : Cheesy Chicken Enchilada Casserole #dinner #lunch
- 1 head of cauliflower, chopped
- ½ cup whole wheat or gluten-free flour
- ½ cup hot sauce
- 1 tbsp butter or Earth Balance dairy-free butter, melted
- ½ cup water
- Sea salt and garlic powder, to taste
Instructions :
- Preheat oven to 425°F.
- Chop cauliflower head into 2-3 inch chunks.
- Mix flour, sea salt, garlic powder and water together in a large bowl.
- Toss cauliflower chunks in the flour mix, making sure all chunks are coated.
- Place cauliflower on a baking sheet and roast in the oven for 15-20 minutes.
- In a separate bowl, melt the butter, then stir together with hot sauce.
- Remove cauliflower from oven and coat all pieces in hot sauce.
- Place cauliflower back in the oven and roast for an additional 20-25 minutes.
- Serve with a side of your favorite bleu cheese or ranch dressing.
Source : bit.ly/2UwlCV7
Read more our recipe : LOADED BAKED POTATO CASSEROLE RECIPE #dinner #eating
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