Cauliflower is a very popular vegetable on our family table. The reason is that cauliflower can be prepared in a variety of ways. For example, as: Pizza, rice, steak, vegan wings, sauce, soup. In curry, as a side dish or as the main attraction of a dish. Cauliflower can take on all roles! In my dish today, I roasted cauliflower in marinade to make vegan cauliflower wings. We had rice with a dark, tangy sauce with roasted onions to go with it.
For the marinade for the cauliflower wings, feel free to use your favorite spices. I always like it a little spicy, sweet and smoky or salty. Your spices are then mixed with some flour – I chose chickpea flour, but you can use other flours – and plant milk. Then you add your cauliflower, cut into florets, to the marinade and mix it until all the cauliflower is covered with the marinade.
Now your cauliflower is ready to go into the oven. Simple, right? The roasted cauliflower wings make a perfect snack or even dinner as in my recipe.
Here are a few tips for perfect rice: Soak the rice grains with lukewarm water before cooking. This reduces the cooking time and ensures that the rice doesn’t get mushy or lumpy.
Melt some vegan butter in a pot and briefly toast the rice grains in it. Pour water over the rice, but make sure there is only about a finger’s width more water than rice. Bring everything to a boil and then turn the heat down to low. After 10 minutes, turn off the heat and let the rice cook for another 10 minutes. Then loosen it with a fork. Et voila you have fluffy, fluffy rice without a rice stove!
Of course, rice also needs a sauce. I have made an easy-peasy dark sauce here. The sauce consists of soy sauce, balsamic vinegar, chopped garlic and some maple syrup. I add water at the end. Because you can never have enough sauce, right?
So that the sauce is not too liquid, I still mix cornstarch. This way the sauce thickens a bit while cooking. Here you can decide for yourself how thick you want your sauce to be.
Roasted Cauliflower with Rice and Dark Sauce.
2 Cups Rice
2 Tbsp. Soy Sauce
1 Tbsp. Tomato Paste
1 Tbsp. Maple Syrup
1 Tbsp. Chili Sauce
1 Tbsp. Lemon Juice
150 ml Plant Milk
2 Tbsp. Chickpea Flour
1 tsp Smoked Paprika
1/2 tsp Salt
1/2 tsp Curry
- Dark sauce:
3 tbsp. Soy Sauce
2 tbsp Balsamic Vinegar
1 Tbsp Maple Syrup
1 Clove of minced Garlic
150 ml Water
2 tsp Cornstarch
- Mix all the ingredients for the marinade together and whisk until smooth.
- Cut the cauliflower into florets. Mix the cauliflower with the marinade.
- Bake the cauliflower for about 25 minutes at 180ºC (until brown).
- Mix all the ingredients of the dark sauce together. Slice the Onions.
- Fry the roughly chopped onions in a pan without oil until they are brown.
- Add the prepared sauce and let it thicken.
- Serve with Rice.