BAKED ORANGE CAULIFLOWER + FORBIDDEN RICE
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Baked Orange Cauliflower + Forbidden Rice
Ingredients
1 huge egg (for Vegan option- exchange 3 Tbsp warm water + 1 Tbsp floor flax seeds)*
1 cup panko crumbs
1 small head of cauliflower, cut into small (bite sized) florets
2 Tbsp cornstarch
6 Tbsp orange juice (approx. juice of 1½ oranges)
¼ cup honey (for Vegan choice exchange 2 Tbsp. agave)
2 Tbsp soy sauce, low-sodium
2 Tbsp rice vinegar
2 tsp ketchup
½ tsp sriracha (more or much less to taste)
¼ tsp minced ginger
1 clove garlic, minced
3 cups forbidden (aka black) rice, cooked
2 inexperienced onions, sliced
1 tsp sesame seeds
Instructions
For the cauliflower
Preheat oven to 400F. Line a baking sheet with parchment paper , set aside.
Set out NULL small bowls. In the primary bowl, whisk egg. In the moment bowl, upload panko crumbs. Dip every chew sized cauliflower floret in egg after which dip in panko crumbs, utilizing your arms to softly press coating onto cauliflower. Set cauliflower on baking sheet and repeat till all cauliflower is coated. See notes underneath for vegan preparation.
Bake till cauliflower is golden brown and crunchy. (approx 15-20 min.)
For the sauce
Make whereas the cauliflower is cooking. In a small bowl whisk collectively corn starch plus 1 Tbsp water, set aside. In a small sauce pan blend collectively orange juice, honey, soy sauce, rice vinegar, ketchup, sriracha, ginger and garlic. Bring sauce to a low boil, stirring constantly. Stir in cornstarch combination and convey to a boil again. Continue stirring till sauce has thickened. (approx 1-2 min.)
Warm up cooked rice if necessary, ideal with cauliflower and drizzle with sauce. Sprinkle with inexperienced onion slices and sesame seeds.
Notes
For vegan choice - exchange 3 Tbsp warm water + 1 Tbsp floor flax seeds for the egg. Whisk collectively water and flax seed in a small bowl and dip cauliflower florets in mixture, adopted by means of way of dipping in panko crumbs.
For decrease calorie and decrease carb option- serve cauliflower over 1 cup zucchini noodles
Nutrition Information
Serving size: ¼ recipe Calories: 342.8 Fat: 3.2 g Saturated fat: .4 g Carbohydrates: 72.9 g Sugar: 20.5 g Sodium: 396.3 mg Fiber: 5.1 g Protein: 10.8 g Cholesterol: 46.5 mg
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