Sweet n' Sour Cauliflower

I don't know about you guys, but one of my major cravings is thai or asian takeout food....soooooo good. However, sometimes you don't want to spend the extra money and want to make a healthier option at home. This recipe is exactly that! The pan-fried cauliflower stir fried with an incredible sweet n' sour sauce is absolutely to die for. No more spending money on takeout and eating deep-friend junk! Give it to your non-vegan friends as well and they will not even miss the meat. Guarantee that you will soon have everyone knocking on your door when they have the "takeout" cravings.

Sweet N' Sour Cauliflower (makes 4 servings)

Ingredients:

-1 medium head of cauliflower

-3 cups basmati or sticky rice

-3/4 cup white flour

-1tsp ground ginger

-2tsp garlic powder

-1tsp paprika

-1/2 tsp salt and pepper

-1 cup almond milk or other plant milk

-Store-bought asian sauce (I used the President's Choice Ginger Soy sauce from Superstore)

- 1 green onion sliced (optional)

-sesame seeds (optional)

Directions:

1. Preheat the oven to 450 degrees F.

Cook the three cups of rice according to your rice cooker instructions or in a pot.

2. Wash the cauliflower and chop it into small, individual florets.

3. Combine the flour, spices, salt and almond milk in a large bowl. This will be the batter for the cauliflower.

4. Line a large baking sheet with parchment paper.

5. Add the cauliflower florets in small handfuls to the batter and place them on the baking sheet. Do not add all the cauliflower to the bowl at once. It will tear the cauliflower apart and you will be left with small bits.* ALSO, make sure to tap the excess batter off the cauliflower or else it will stick to the pan.

6. Bake the cauliflower in the oven for 30-35 minutes. Flipping them halfway through to prevent burning.

7. Add your store-bought or homemade asian sauce to a large bowl.

8. Once the batter on the cauliflower is browned and it is tender inside, take them out of the oven.

9. Add the cauliflower to the bowl of sauce and SLOWLY AND GENTLY mix them to coat all the florets evenly with the sauce.

10. Transfer the cauliflower to the baking sheet again and cook for 15-20 more minutes, gently flipping halfway through.

10. Once your rice is done and the cauliflower is cooked in the sauce, you can plate them together. Sprinkle with chopped green onion and sesame seeds if you want to get fancy!

ENJOY!