Ingredients - Batter
Product used:
1 packet of McCain Cauliflower
- 1 cup almond milk
- ½ cup plain flour
- ½ cup self-raising flour
- ½ tsp bi carb soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp chilli flakes
- 2 tbs canola oil
Ingredients – sauce
- ¼ cup soy sauce
- ¼ cup maple syrup
- 1/8 cup rice wine vinegar
- 2 tsp sesame oil
- 1 clove garlic – crushed
- 2 tsp hot chilli sauce
- 2 tsp corn flour
- 1/8 cup cold water
- Toasted sesame seeds, brown rice and spring onions to serve
Method
1. | Preheat a fan forced oven to 230°C. Line an oven tray with baking paper and coat with 1 tbs of canola oil. |
2. | Cook McCain Cauliflower according to packet instructions. Once cooked, cut large pieces into bite sized chunks. |
3. | Place almond milk, salt, pepper and chilli flakes in a medium sized mixing bowl. Sift in flours, bi-carb soda, baking powder and garlic powder, mix well to combine. |
4. | Dip cauliflower pieces into batter, one at a time, allow excess to drip off and place onto the lined baking tray. Repeat until all are coated. |
5. | Bake cauliflower for 7 minutes. Remove from oven, turn cauliflower pieces and drizzle with remaining canola oil. Return to oven and bake for a further 8 minutes. |
6. | Meanwhile, place soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic and chilli sauce into a small saucepan and allow to simmer, stirring frequently for 10 minutes. |
7. | Combine water and cornflour, mix well to combine, add to sauce mixture and remove from heat. |
8. | Remove cauliflower from oven, pour over sauce and return to oven for a further 5 minutes. |
9. | Top cauliflower with toasted sesame seeds and serve with brown rice and spring onions. |
Sticky Sesame Cauliflower dish
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
1 | Preheat a fan forced oven to 230°C. Line an oven tray with baking paper and coat with 1 tbs of canola oil. |
2 | Cook McCain Cauliflower according to packet instructions. Once cooked, cut large pieces into bite sized chunks. |
3 | Place almond milk, salt, pepper and chilli flakes in a medium sized mixing bowl. Sift in flours, bi-carb soda, baking powder and garlic powder, mix well to combine. |
4 | Dip cauliflower pieces into batter, one at a time, allow excess to drip off and place onto the lined baking tray. Repeat until all are coated. |
5 | Bake cauliflower for 7 minutes. Remove from oven, turn cauliflower pieces and drizzle with remaining canola oil. Return to oven and bake for a further 8 minutes. |
6 | Meanwhile, place soy sauce, maple syrup, rice wine vinegar, sesame oil, garlic and chilli sauce into a small saucepan and allow to simmer, stirring frequently for 10 minutes. |
7 | Combine water and cornflour, mix well to combine, add to sauce mixture and remove from heat. |
8 | Remove cauliflower from oven, pour over sauce and return to oven for a further 5 minutes. |
9 | Top cauliflower with toasted sesame seeds and serve with brown rice and spring onions. |