Crispy Blood Orange Cauliflower

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Crispy Blood Orange Cauliflower

Author: Kali Star

Prep time: 20 MinCook time: 10 MinTotal time: 30 Min

Crispy cauliflower with spicy blood orange, pomegranate, and a greek yogurt sauce.

Ingredients

Blood Orange Glaze

• 2 Blood Oranges
• 2 Tsp. Soy Sauce
• 1 Tsp. Rice Wine Vinegar
• 1 Tbsp. Pomegranate Molasses
• 1/2 Tsp. Hot Sauce
• 1 Tsp. Honey

Crispy Cauliflower

• 1 Head of Cauliflower
• 1 Cup All Purpose Einkorn Flour
• 2 Eggs or Vegan Equivalent
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1 Tsp. Paprika
• Black Pepper
• 1 Cup Avocado Oil
• Black Sesame Seeds

Greek Yogurt Sauce

• 6 Cloves Garlic
• 1 Cup Greek Yogurt
• 1/2 a Lemon
• 1 Tbsp. Olive Oil
• Parsley
• Sea Salt and Pepper

Instructions

1. Wash the cauliflower and break it into florets, doing your best to keep them consistent sizes and not too small.
2. Whisk 2 eggs or the vegan equivalent, in a bowl.
3. In another bowl add the flour, garlic powder, onion powder, and paprika. Then sprinkle a little black pepper.
4. Heat the avocado oil in a large pan on medium heat.
5. Dip the florets into the eggs, then with tongs, coat them in the flour mixture. Place them on a cookie sheet, and once they're finished, add them to the heated pan. Cook them about 3 minutes on both sides, or gently toss them around the pan until all sides are crispy. It'll likely be cooked through and crispy in 6-8 minutes.
6. Put them in a colander to drain the oil. Let it cool down for a minute. Then place them in a bowl and toss it gently with the orange glaze.
7. Sprinkle black sesame seeds on top. You can also top it off with some sea salt but it might not be necessary.

Blood Orange Glaze

1. Whisk together all ingredient. If you don't have pomegranate molasses, just use a little more honey and juice of an orange. Add some of the rind of the orange as well.
2. In your smallest pot, heat up the sauce on low heat. Let it simmer until it starts to thicken. Be careful, because there's a moment where it gets thicker, and if you try to keep going it will get to thick pretty quickly. When it settles it also gets a little thicker.
3. Transfer the sauce to a little bowl, until you're ready to toss it with the cauliflower.

Greek Yogurt Sauce

1. Smash the garlic cloves and open the skin. Place the cloves in the same pan, and cook them until they're crispy and cooked through. Take them out and chop them up well.
2. Mix the yogurt, coconut or regular, some finely chopped parsley, juice from 1/2 a lemon, the garlic, and then add some lemon rind. Add a little sea salt and black pepper and mix well.
3. Drizzle with some olive oil, and other garnishes.

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