This recipe is perfect for the chilly winter months! It is comforting and feels like a nice home cooked meal, but it is packed with veggies and healthy ingredients.
Ingredients (makes about 1-2 servings. Double for 4 servings):
1 medium/large potato
1/4 cup almond milk
1/4 tsp each salt and pepper (or to taste)
1/2 cup frozen corn
Crispy Cauliflower:
1 1/2 cups chopped cauliflower
1/4 cup all purpose flour
1/3 cup plant-based milk like almond or soy
3/4 cup breadcrumbs
1/4 cup nutritional yeast
1/4 tsp black pepper
BBQ sauce or other sauce for tossing
You can find a good vegan gravy recipe here.
For the crispy cauliflower:
Chop the cauliflower into bite-size pieces. In 1 medium size dish, whisk together the almond milk and flour. In another bowl, stir together the bread crumbs, nutritional yeast, salt and pepper. Dip each piece of cauliflower into the wet batter and then toss it in the dry to coat it. Place on a parchment lined baking tray and bake at 425F for 15 minutes, then flip and bake another 15 minutes.
In the meantime, peel, chop and boil the potato until soft and then drain it. Use a masher to mash together the cooked potato, almond milk, salt and pepper until fluffy. Cook the corn in the microwave or on the stove according to the package. When the crispy cauliflower is done, you can toss it in some BBQ sauce or serve the sauce on the side for dipping. Assemble the bowl and enjoy!
Have made this recipe so many times! I want to change it up and use up some of this specialty flour I have hanging around. Can I use almond or coconut flour?
haven’t tried it myself so can’t say for sure but give it a go!