Vegan_Food_and_Living_Cookbook_-_Spring_2019

Midweek^ RECIPES

Total fat Saturates Salt Sugar Protein

19g 2.4g 3g 17. 5g 12 .3g

Sticky orange caulif lower

By Megan Sadd

Serves 4 | Prep 20 mins | Cook 20 mins | Calories 645 (per serving)

186g (1 cup) white rice

480ml (2 cups)

vegetable stock

170ml (¾ cup) aquafaba

(the liquid from

canned chickpeas)

128g (1 cup + 1 tbsp)

cornlour, divided

60g (½ cup) plain or

brown rice lour

10g (2 tsp) sea salt

1 tsp black pepper

900g (9 cups) caulilower

lorets

590-710ml (2½-3 cups)

rapeseed or avocado oil,

for frying

FOR THE ORANGE

SAUCE

3 cloves garlic,

peeled, minced

15ml (1 tbsp) oil

1 heaped tsp

minced ginger

½ tsp red chilli lakes

240ml (1 cup) orange juice

60ml (¼ cup) tamari or

soy sauce

20ml (1 tbsp + 1 tsp)

rice wine vinegar

30ml (2 tbsp)

agave nectar

½ tsp sriracha

30ml (2 tbsp) water

TO SERVE

2 green onions

30g (2 tbsp) sesame seeds

1 Cook the rice in the vegetable stock.

2 Set up a dredging station: drain the

liquid from a can of chickpeas into

a bowl. Reserve the chickpeas for

another recipe. Mix 120g (1 cup)

cornflour, plain flour, salt and pepper

in a second bowl. Break any florets

larger than 5-7cm (2-3in) in half.

3 Place a very large, deep pan over

a medium-high heat. Add 13mm

(½in) oil. Heat the oil to 185°C,

which should take about 2-3

minutes. Test it by dropping a pinch

of flour in the oil. When it bubbles,

the oil is ready.

4 Prepare the first batch of cauliflower.

Coat several pieces in the flour and

then dredge them in aquafaba. Let

some of the excess aquafaba drip

away and add a second coat of flour.

5 Fry the cauliflower in two batches

until golden and crispy, turning as

needed, for about 4-5 minutes. Line

a plate with paper towels, and then

batter the next batch. Place the fried

cauliflower on paper towels to drain

any excess oil.

6 Heat 1 tbsp oil in a small saucepan

over a medium-high for about 30

seconds. Add the garlic, ginger and

chili flakes. Cook until fragrant, for

about 1 minute.

7 Add the orange juice, tamari, vinegar,

agave and sriracha. Reduce the heat

to medium-low.

8 Mix 1 tbsp cornflour with 2 tbsp

water. Stir into the sauce. Turn off

the heat when the sauce looks

syrupy, which should be after about

2 minutes. Slice the green onions

while the sauce is cooking.

9 Fluff the rice, toss the fried

cauliflower in the sauce and serve

immediately. Divide the rice into

bowls and top with cauliflower,

green onions and sesame seeds.

TIP For a healthier version, preheat

the oven to 230°C/Gas Mark

8 and place the dredged and coated

cauliflower florets on a lined baking

sheet. Bake for 15-20 minutes, or until

golden and crisp.

TIP Most canned chickpeas contain

180ml (¾ cup) aquafaba, but some

have closer to 120ml (½ cup). I

recommend having two cans on hand

just in case.

The recipes on

pages 55-59

are taken from

30-Minute Vegan

Dinners by Megan

Sadd, photography

by Megan Sadd,

published by Page

Street Publishing

Co. (RRP £16.99.)