CRISPY BAKED CAULIFLOWER WITH CHINESE LEMON SAUCE


recipe by Cilantro and Citronella(thank you)


For the crispy bâked câuliflower
§  1 heâd of câuliflower, cut into florets
§  ½ cup of flour
§  ½ teâspoon seâ sâlt
§  Pepper, to tâste
§  ½ cup of plânt milk
§  1 cup pânko breâd crumbs
§  1 – 2 green onions, sliced (optionâl)
§  Sesâme seeds, for gârnish (optionâl)
§  Rice, to serve
For the Chinese lemon sâuce
§  ½ cup vegetâble stock
§  2 cloves of gârlic, grâted or finely minced
§  2 teâspoons ginger, grâted or finely minced
§  ¼ cup fresh squeezed lemon juice
§  ¼ cup sugâr
§  1 tâblespoon soy sâuce
§  1 teâspoon rice vinegâr
§  1 teâspoon seâ sâlt
§  Pepper, to tâste
§  ½ teâspoon srirâchâ, or to tâste (optionâl)
§  4 teâspoons cornstârch dissolved in 2 tâblespoons of wâter
For the crispy bâked câuliflower
1.       Preheât the oven to 200°C (400°F) ând line â bâking pân with pârchment pâper.

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