Yield: 4 Servings
- 1 large head Cauliflower, trimmed and chopped
- 2 – 3 tablespoons Sesame oil
- juice of 1 Orange (about 1/3 cup)
- 1/3 cup Coconut milk
- 1/2 cup Erewhon Corn Flakes Cereal
Optional flavor additions
- 1 clove Garlic, minced fine
- 1 tablespoon Nutritional yeast
Preheat oven to 375 degrees.
Trim cauliflower, removing greens and stem. Break or chop into bite size pieces (chopping creates flat surface area ideal for coating). In a large bowl, toss cauliflower pieces with sesame oil, coating completely. Place a large piece of foil on a baking sheet, transfer cauliflower pieces to the middle of the foil, wrapping foil to close around it. Roast at 375 for 15-17 minutes, until softened.
In a small bowl, combine orange juice and coconut milk. Set aside. In a food processor or using a baggie and rolling pin, crush the corn flakes to a fine crumb. Transfer to another small bowl, combine with minced garlic or nutritional yeast if using.
Remove roasted cauliflower from oven, set aside to cool. Reduce oven temperature to 350. Prepare the baking sheet with parchment / Silpat, arrange bowls of orange-coconut and crumb nearby. When cauliflower is cool enough to handle, dip each piece first into the orange-coconut bowl, then into corn flake crumbs. Place on baking sheet, bake at 350 for 12-15 minutes until crispy.
Source: Kristina Sloggett