Well.. It’s been a very long time since either of us has written up one of our recipes. We are sorry!
We have got some good news and some bad news. The good news we are back with a new recipe, but the sad news is there may be a lack in recipes for the next 6 months due to me going back to university for my final year. I can’t promise Deborah will be posting regularly.. I will nag her though… Just for you lot!!
Also, we have a question for you lot and it would mean the world if you can answer us below. The question is.. We are thinking of upgrading our site. This would mean a sleeker looking site and becoming a part of the self hosting world. To us it does seem slightly scary and we would like to you if you think its a good idea or not? We would be adding new sections to our site which would include Fashion and Travel. If you would like to see any others let us know!
Enough of all the blabber about our life and onto the recipe.. This is probably our most favourite recipe we have ever made. It is the sensational sticky cauliflower. This recipe tastes just like chicken teriyaki.
- 2 tbsp Vegetable Oil
- 290ml Almond Milk
- 125g Plain Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Powder
- 1 Large Cauliflower, broken into florets
- 120ml Soy Sauce
- 120ml Maple Syrup
- 60ml Rice Vinegar
- 2 tsp Sesame Oil
- 2 tsp Fresh Grated Ginger
- 2 Garlic Cloves, minced
- 1 tsp Sriracha
- 1 Tbsp Cornflour
- 60ml Cold Water
- 2 Scallions, Chopped
- Sesame Seeds, handful
- Cooked rice
*Tip – Do not allow to the sauce to become to thick. If it does add some more water before adding to the cauliflower.
- Preheat the oven to 230C
- Use 1 Tbsp of vegetable oil to coat the bottom of a large roasting pan
- Stir the milk, flour, salt and baking powder together into a bowl
- Add the cauliflower to the batter and make sure its all coated
- Arrange in a single layer in the roasting pan
- Bake for 10 minutes
- Meanwhile, combine the soy sauce, maple syrup, rice vinegar, sesame oil, ginger garlic and sriracha in a pan over medium heat and bring to a simmer
- Allow to simmer for 10 minutes
- Stir the cornflour and water in a small bowl and then add to the sauce
- Stir to blend
- Remove from heat
- Remove cauliflower from the oven and flip lightly brush with more oil and cook for a further 5 minutes
- Add the sauce over the cauliflower and return to the oven for 4 minutes
- Serve over rice and sprinkle with scallions and sesame seeds.
-Deborah & Charlotte x