You can see all segments from this episode of Save the Kales! on our YouTube Channel.
I was thinking about writing some quips and anecdotes to entice you to make this recipe, but seriously? IT’S SO GOOD. And super easy, as you can see. So gather the ingredients (many are simple pantry staples) and preheat your oven. This is a good one to share with friends, as pieces can be cut smaller for snack-size bites. This is vegan, soy-free, and can be made gluten-free.
COCONUT ALMOND CRUSTED CAULIFLOWER
- 1 cup flour (*use a gluten-free flour if needed)
- 1 cup almond milk
- 1 cup water
- 1 tsp garlic powder
- 1 tsp salt
- 1 cup raw almonds
- 1 cup shredded coconut (NO sugar added)
- 1 head of cauliflower
Heat oven to 425 degrees.
Add first five ingredients to a bowl and whisk together to make a batter.
In a food processor, grind almonds to small crumbles and put in a bowl. Add coconut to the almond crumbles. Put the mixture on a flate plate or tray for easy coating.
Slice cauliflower as you would slice bread, into large but thin slices. (See video above)
Dip cauliflower into the batter, shake off excess, then place in the almond and coconut mixture on both sides to cover. Lay slices on a baking tray and bake for 20-25 minutes.
RED PEPPER CURRY DIPPING SAUCE
- 2 whole roasted red peppers
- 1/2 cup coconut milk
- 1 clove garlic
- TBSP tomato paste
- 1 tsp curry powder
- pinch of salt
Blend everything in a food processor until smooth.
And don’t miss Fresh Perspectives with Jaime K, my bi-monthly column in Lehigh Valley Style magazine