Meatless Monday with Vegan Thai Barbecue Cauliflower | Miratel Solutions

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Meatless Monday with Vegan Thai Barbecue Cauliflower

Welcome to the Miratel blog and to our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment

Cauliflower is a healthy and versatile vegetable. It can be steamed, roasted, battered and fried, made into a soup, rice or even a pizza crust. We have featured cauliflower in quite a few different ways on our blog like Asian-Inspired Cauliflower Wings and Polenta Cauliflower Torta. Today we are adding to that recipe collection with Thai Barbecue Cauliflower and according to the chef who created this great recipe, “BBQ cauliflower wings are an amazing creation on their own, so why not make this savory snack even better by adding a bit of Thai flare? This recipe is almost like a red curry but in crispy appetizer form. Cauliflower is tossed with curry powder, Sriracha, garlic, and coconut milk to contrast the heat and then baked (or air-fried) until tender and toasted. Serve these with a cooling and creamy dip and plenty of carrots and celery sticks!” Thank you to Zsu Dever of Zsu’s Vegan Pantry for this great recipe along with the inspiring One Green Planet for sharing it.

INGREDIENTS (serves 4)

  • 3/4 cup coconut milkVegan Thai Barbeque Cauliflower
  • 10 garlic cloves
  • 3 tablespoons cornstarch or arrowroot starch, to make it grain-free
  • 2 tablespoons curry powder
  • 1-2 tablespoons Sriracha
  • 1 tablespoon brown sugar
  • Zest from 1 lime
  • Zest from 1 lemon
  • Sea salt, to taste
  • 2 small or 1 large head cauliflower
  • 1/2 cup pumpkin seeds
  • Hot rice, for serving
  • Raw vegetables, for serving (optional)

PREPARATION

  1. Combine the milk, garlic, cornstarch, curry, Sriracha, sugar, zests, and salt to taste in a small blender. Blend until smooth. Cut the cauliflower into florets and transfer to a large bowl. Add the marinade and set aside for 10 minutes.
  2. Add half the cauliflower to the basket of an air-fryer. Bake at 360°F for 15 minutes, basting every 5 minutes. Increase the heat to 390°F and continue to bake until crisp, about 5-8 more minutes, adding half the pumpkin seeds in the last 2 minutes. Alternatively, you can bake the cauliflower in the oven at 375°F until tender. Repeat with the other half of cauliflower and pumpkin seeds.
  3. Serve the cauliflower with hot rice or raw vegetables such as carrot and celery sticks.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.

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