Baked Cauliflower Manchurian

Ingredients

• Pam cooking spray

  Oil, original

  2 spray , about 1/3 second or 0.6g

• Wheat flour

  Whole-grain

  1 cup or 120g

• Flaxseed

  Seeds

  2 tbsp, ground or 14g

• Almond milk

  Plain

  1 cup or 240g

• Soy sauce

  Made from soy (tamari)

  4 tbsp or 72g

• Bread crumbs

  Dry, grated, plain

  1 cup or 108g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

• Cauliflower

  Raw

  1 head medium or 588g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  2 tsp or 4g

• Celery

  Raw

  2 stalk, medium or 80g

• Serrano pepper

  Raw

  1 pepper or 6g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Maple syrups

  1 tbsp or 20g

• Rice wine vinegar

  2 tsp or 10g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Water

  Plain, clean water

  4 tbsp or 59g

• Cornstarch

  2 tbsp or 15g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Heat the oven to 400° and lightly coat a rimmed baking sheet with cooking spray.
2. To make the batter, whisk the wheat flour and ground flaxseed together in a medium bowl. Gradually whisk in the almond milk and one-fourth of the soy sauce until smooth. Let stand for about 10 minutes. If needed, add a splash more milk if the batter is too thick to coat the cauliflower evenly.
3. In a separate bowl, combine the breadcrumbs, half of the black pepper, and the cayenne.
4. Dip each cauliflower floret in the batter, letting excess drip off, then roll in the breadcrumb mixture to coat. Arrange on the prepared sheet and mist lightly with cooking spray. Bake until fork-tender and lightly browned, 20 to 25 minutes.
5. To make the Manchurian gravy, heat the vegetable oil in a saucepan over medium heat. Add the scallion whites, garlic, ginger, celery, and serrano, and cook until fragrant, about 1 minute. Stir in the broth, remaining soy sauce, tomato paste, maple syrup, rice vinegar, sriracha, and the remaining black pepper. Simmer, stirring occasionally, for about 10 minutes, adding more broth if needed for consistency.
6. Stir the water and cornstarch together, then whisk into the gravy and cook until slightly thickened, about 1 minute. Off heat, stir in the scallion greens and cilantro. Serve the baked cauliflower topped with the hot gravy.