Cauliflower in asian cashew sauce

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.



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