Re-visiting the sauce from around a week back, now over breaded, baked cauliflower, garnished with chopped red pepper, red onion and spinach:
The breading was about 1 1/4 c wheat flour, 1/4 c corn meal, 2 Tbs black sesame seeds, tsp garlic powder, tsp onion powder, 2 Tbs ground flax seed, tsp baking powder and 1 1/4 c water — or a medium-ly thick batter. Really good in the meal, bland on its own (need salt). (Cooked at 450F for about 25)
We diluted the remaining sauce with about 1/2 c vegetable broth and served the cauli over pasta then sauced.
The sauce is unlike anything we’ve done before and we really liked it, especially as served here: The more sauce the better.