CRISPY CAULIFLOWER<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\tEllen Kanner
\nSoulful vegan<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tMunchy, crunchy and gluten-free, this recipe puts a plant-based spin on tempura.\u00a0 <\/span>The batter loses the egg, and bean flour replaces regular flour (no gluten, extra protein).\u00a0 <\/span>Cauliflower crisps in the oven, not the fryer\u2014way less oil, and no mess. \u00a0 \u00a0<\/span><\/p>Enjoy as is\u2014it\u2019s like popcorn\u2014or serve with your favorite vegan sauce, like salsa, guac, buffalo sauce or cheeze, for dunking.<\/p>
Note: You can make this recipe with other sturdy vegetables, such as carrots, peppers, onions and Brussels sprouts.\u00a0 <\/span>You can also make it with firm tofu. It just might make a tofu believer out of you.<\/p>Ingredients<\/span><\/p>- 1 nice head of cauliflower, cut or broken into florets, tough core discarded*<\/li>
- 2\/3 cup chickpea or fava bean flour<\/li>
- 1\/3 cup corn starch<\/li>
- 3\/4 cup water<\/li>
- pinch sea salt<\/li>
- 1\/2 teaspoon smoked paprika, curry powder, cumin or other desired spice<\/li>
- 1-2 tablespoons olive oil or grape seed oil<\/li><\/ul>
Directions<\/span><\/p>Preheat oven to 400 degrees F.\u00a0 <\/span>Line a rimmed baking sheet with parchment and give it a light lick of oil.<\/p>In a large bowl, mix together the chickpea or fava flour, corn starch, and water. Whisk together until smooth and thick, like pancake batter. Season with sea salt and optional spices.\u00a0<\/p>
Add the cauliflower pieces. It\u2019ll seem like a lot of cauliflower and not enough batter. Don\u2019t panic.\u00a0<\/span>Gently give everything a stir, so the cauliflower is coated.<\/p>Place battered cauli on the baking sheet, trying not to crowd.\u00a0 <\/span>Brush or drizzle on the oil.<\/p>Roast in the oven for 20 minutes or so, flipping halfway through, so both sides crisp.\u00a0<\/span>Allow to cool slightly, then enjoy as is or with your favorite dipping sauce!<\/p>*use to make broth or compost<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t![\"Crispy](\"https:\/\/peaceadvocacynetwork.org\/wp-content\/uploads\/2021\/04\/Crispy-Cauliflower-by-Ellen-Kanner-768x1024.jpeg\")
\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Ellen Kanner
\nSoulful vegan<\/i><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tMunchy, crunchy and gluten-free, this recipe puts a plant-based spin on tempura.\u00a0 <\/span>The batter loses the egg, and bean flour replaces regular flour (no gluten, extra protein).\u00a0 <\/span>Cauliflower crisps in the oven, not the fryer\u2014way less oil, and no mess. \u00a0 \u00a0<\/span><\/p>Enjoy as is\u2014it\u2019s like popcorn\u2014or serve with your favorite vegan sauce, like salsa, guac, buffalo sauce or cheeze, for dunking.<\/p>
Note: You can make this recipe with other sturdy vegetables, such as carrots, peppers, onions and Brussels sprouts.\u00a0 <\/span>You can also make it with firm tofu. It just might make a tofu believer out of you.<\/p>Ingredients<\/span><\/p>- 1 nice head of cauliflower, cut or broken into florets, tough core discarded*<\/li>
- 2\/3 cup chickpea or fava bean flour<\/li>
- 1\/3 cup corn starch<\/li>
- 3\/4 cup water<\/li>
- pinch sea salt<\/li>
- 1\/2 teaspoon smoked paprika, curry powder, cumin or other desired spice<\/li>
- 1-2 tablespoons olive oil or grape seed oil<\/li><\/ul>
Directions<\/span><\/p>Preheat oven to 400 degrees F.\u00a0 <\/span>Line a rimmed baking sheet with parchment and give it a light lick of oil.<\/p>In a large bowl, mix together the chickpea or fava flour, corn starch, and water. Whisk together until smooth and thick, like pancake batter. Season with sea salt and optional spices.\u00a0<\/p>
Add the cauliflower pieces. It\u2019ll seem like a lot of cauliflower and not enough batter. Don\u2019t panic.\u00a0<\/span>Gently give everything a stir, so the cauliflower is coated.<\/p>Place battered cauli on the baking sheet, trying not to crowd.\u00a0 <\/span>Brush or drizzle on the oil.<\/p>Roast in the oven for 20 minutes or so, flipping halfway through, so both sides crisp.\u00a0<\/span>Allow to cool slightly, then enjoy as is or with your favorite dipping sauce!<\/p>*use to make broth or compost<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t
Munchy, crunchy and gluten-free, this recipe puts a plant-based spin on tempura.\u00a0 <\/span>The batter loses the egg, and bean flour replaces regular flour (no gluten, extra protein).\u00a0 <\/span>Cauliflower crisps in the oven, not the fryer\u2014way less oil, and no mess. \u00a0 \u00a0<\/span><\/p> Enjoy as is\u2014it\u2019s like popcorn\u2014or serve with your favorite vegan sauce, like salsa, guac, buffalo sauce or cheeze, for dunking.<\/p> Note: You can make this recipe with other sturdy vegetables, such as carrots, peppers, onions and Brussels sprouts.\u00a0 <\/span>You can also make it with firm tofu. It just might make a tofu believer out of you.<\/p> Ingredients<\/span><\/p> Directions<\/span><\/p> Preheat oven to 400 degrees F.\u00a0 <\/span>Line a rimmed baking sheet with parchment and give it a light lick of oil.<\/p> In a large bowl, mix together the chickpea or fava flour, corn starch, and water. Whisk together until smooth and thick, like pancake batter. Season with sea salt and optional spices.\u00a0<\/p> Add the cauliflower pieces. It\u2019ll seem like a lot of cauliflower and not enough batter. Don\u2019t panic.\u00a0<\/span>Gently give everything a stir, so the cauliflower is coated.<\/p> Place battered cauli on the baking sheet, trying not to crowd.\u00a0 <\/span>Brush or drizzle on the oil.<\/p> Roast in the oven for 20 minutes or so, flipping halfway through, so both sides crisp.\u00a0<\/span>Allow to cool slightly, then enjoy as is or with your favorite dipping sauce!<\/p> *use to make broth or compost<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t