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Post by nana on Apr 19, 2015 11:07:57 GMT -5
This is great with the cauliflower, but I think the coating method would work just as well with chunks of chicken or pork, if you so desire. This looks like a lot, but it's really easy.
Coating: 1/2 cup almond meal 1tsp garlic powder 1/2 tsp salt 1/2 tsp ground ginger( I used more because I love ginger, but some might find that a little strong) 1/4 tsp black pepper
1egg, well beaten
1 head cauliflower, cut into florets
Sauce: 20 oz can of pineapple chunks 2/3 cup sugar( I thought that would be too sweet. I used about 1/2 cup unpacked brown sugar) 1/2 cup red wine vinegar(I was out, so I used about 1/3 cup balsamic and a little water to make 1/2 cup) 2 Tbsp soy sauce(which has gluten, as I learned but they also make gluten free soy sauce) 2 tsp hot sauce(I used thai chili-garlic sauce)
1Tbsp water mixed with 1Tbsp cornstarch
1 cup cashews (lacking those I used almonds)
Heat oven to 425 Spray a baking sheet with oil
Mix dry coating ingredients together Toss cauliflower florets in a large bowl with the egg, making sure all sides are covered. Pour off any excess egg. A little at a time, sprinkle almond mixture on the cauliflower and toss until florets are evenly coated. Arrange them in a single layer on the baking sheet, and spray lightly with oil. Roast for 20-30 min, or until tender and lightly browned.
Meanwhile combine pineapple chunks and about 1/2 cup of the juice, and the rest of the sauce ingredients except for the cornstarch in a saucepan and simmer until reduced by about a third, then add cornstarch mixture and stir until thickened.
Serve florets and sauce over rice, top with nuts.
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Post by karitx on Apr 27, 2015 5:06:42 GMT -5
That sounds delicious! It's nice to find a change from the usual cauliflower-with-cheese route.
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Post by mach12 on Apr 27, 2015 9:33:33 GMT -5
I made a sweet & sour chicken yesterday using a recipe from the booklet that came with the combo rice cooker/slow cooker we bought recently and it was pretty mediocre so I need to figure out something to do to the leftovers. I'll be some ginger would help. The recipe is similar to this one except that it also uses rice, has green peppers, and uses roasted peanuts for the garnish. The peanuts were the best part... I thought about taking out the pineapple chunks and tossing in the stuff to turn it into a fried rice. Sometimes I wonder whether anyone tries the recipes in some of these cookbooks that come with modern appliances.
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