pantry+ thai bbq cauliflower

I adore cauliflower and whoever it was who first thought of making them into "wings" needs a gold star in Hollywood. 

I wanted to throw my spin on this with a Thai flare. This recipe is almost like a red curry, but in crispy appetizer form. Bonus: this is a Pantry+ recipe, requiring only a limited amount of ingredients: 5 pantry ingredients and 6 fresh ingredients. 

Thai BBQ Cauliflower:

Equipment:

air-fryer (or oven)

small blender [such as Magic Bullet]

large bowl

Pantry ingredients:

Coconut milk

Brown sugar

Cornstarch

Sriracha

Pepitas

Fresh ingredients:

Cauliflower

Garlic

Curry powder

Lime

Lemon

Rice

This recipe really couldn't be simpler: blend the marinade and add to the florets. Set aside for 10 minutes and then bake or air-fry. I used my air-fryer and it came out delicious and crisp.

Get your rice cooking right away if you want this as a meal. Or serve it with raw vegetables and the dip of your choice, if you want it as an appetizer.

Thai BBQ Cauliflower (a Pantry+ recipe)
Serves 4
Pantry list is HERE.

3/4 cup coconut milk
10 garlic cloves
3 tablespoons cornstarch or arrowroot starch
2 tablespoons curry powder
1 to 2 tablespoons sriracha
1 tablespoon brown sugar
Zest of 1 lime
Zest of 1 lemon
Sea salt
2 small or 1 large head cauliflower
1/2 cup pepitas
Hot rice, for serving
Raw vegetables, for serving (optional)

1. Combine the milk, garlic, cornstarch, curry, sriracha, sugar, zests, and salt to taste in a small blender. Blend until smooth. Cut the cauliflower into florets and transfer to a large bowl. Add the marinade and set aside for 10 minutes.
2. Add half the cauliflower to the basket of an air-fryer (or bake in the oven at 375-degrees until tender). Bake at 360-degrees F for 15 minutes, basting every 5 minutes. Increase the heat to 390-degrees and continue to bake until crisp, about 5 to 8 more minutes, adding half the pepitas in the last 2 minutes. Repeat with the other half of cauliflower and pepitas.
3. Serve the cauliflower with hot rice or raw vegetables such as carrot and celery sticks. 

© 2016 Copyright Zsu Dever. All rights reserved.

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aquafaba round up

Since my new cookbook Aquafaba [Amazon, B&N, Book Depository] is out, there have been a few shares of recipes on the blog tour. Since we are mid-month I wanted to call attention to the places where these recipes are being shared.

Note that the first two are currently running giveaways for the book, so head there first!

Also, please note that this book uses oils, coconut oil, nuts, soy, gluten, and sugar.

Vegan Good Things shares the Chile Relleno Quiche recipe, which is eerily like eggs, so be warned. Leinana is also giving away a copy (ends October 16, 2016):

It is also one of the more challenging of the recipes since you have to have a good grasp on making vegan meringue. To that end, here is my video on how to whip aquafaba into perfect peaks:

Of course, knowing how to make stiff peaks will help you in making these Meringue Cookies, which Dianne's Vegan Kitchen shares (giveaway in progress: ends October 18, 2016)

And it will also help in making these Chewy Fudge Brownies, as shared by the Vegan Mos. These brownies have that crackly top that is so cherished! Here is a video on detailing that process:

If you want to start easy and simple, get my recipe for Latkes from Robin Robertson's site:

or make the Italian Dressing that is featured on Cake Maker to the Stars. This one has an accompanying video as well, because it is an emulsification:

And finally, in case you need a breakfast or a treat, Fran Costigan shares my Lemon Poppy Seed Muffin recipe:

Huge thank you to all the bloggers who are sharing their reviews of Aquafaba and for all the recipe shares and giveaways hosted. Hugs to all!