OK, you guys, this may be the best snack…..EVER!!! And really easy! Just look at those lovely cauliflowers swimming in the spicy chipotle sauce. That’s Hot!
1 head cauliflower
1/2 cup flour
1 cup water, divided
1 Tbsp Olive oil
1/4 cup tomato paste
1/4 cup honey
3/4 tsp chipotle chili powder
1/2 tsp garlic powder
1/4 tsp paprika
1/8 tsp onion powder
1/2 tsp salt
1/2 tsp corn starch
1/2 tsp apple cider vinegar
Preheat oven to 450°.
Cut up cauliflower into bite-sized pieces and then blanch them – boil the cauliflower and then ice water bath. Transfer to paper towels to dry.
In a medium-sized bowl, mix together flour, 1/2 cup water, and oil. Toss the cauliflower in the flour mixture and toss to coat. Place cauliflower onto a parchment-lined baking sheet and bake for 20 minutes or until the batter begins to turn golden brown.
While the cauliflower is baking, make the chipotle sauce.
In a small sauce pan, over medium-high heat, bring all ingredients except the apple cider vinegar to a simmer. Simmer for 1 minute.
Remove from heat and add apple cider vinegar.
Once the cauliflower is finished baking, keep it on the parchment paper baking sheet, coat with the chipotle sauce and then place cauliflower back in the over and bake for another 2-3 minutes.
I’m not going to lie to you, not going to say this is an easy recipe. What I am going to tell you, these are fantastic! Think mashed potatoes packed with tons of veggies, rolled in Panko and then baked or fried to make a crunchy outside! And, one bite will make you think differently about your vegetables!
Tip: Chop all the vegetables first to save time when putting this together
1-2 garlic cloves, minced
1 carrot, peeled and grated
1/4 red onion, finely chopped
2 stalls green onion, finely sliced
2 large mushrooms, finely chopped
1/3 cup baby spinach (lightly packed), finely chopped
1/8 cup broccoli florets, finely chopped
1/8 cup red bell pepper, finely chopped
2-3 tsp olive oil
1/2 cup all-purpose flour
1 cup plant-based milk
2 Tbsp corn starch
1.5 cups Italian Panko bread crumbs
Boil potatoes until they are fork tender. Drain and mash with 1/4 cup plant-based milk, 2 tsp vegan butter, and 3/4 tsp salt. Set aside.
Heat 2-3 tsp olive oil over medium-high heat in a large skillet. Add garlic, onion, carrots, broccoli, bell pepper, and mushrooms. Cook for 2-3 minutes. Add spinach and green onion. Sauté until tender. Season with salt.
Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.
Measure 2 Tbsp of potato mixture, roll into a ball and flatten into a 3/4″ patty. Arrange patties on parchment covered cookie sheet. Makes 14 – 18 patties. Chill or freeze so patties are firm before breading.
In three bowls: 1/2 cup flour in one, well-blended plant-based milk, corn starch and salt in one, and Panko bread crumbs in the third.
Dip each patty briefly in flour, followed by corn starch thickened milk, and then the bread crumbs. Firmly press the bread crumbs into the patties.
For frying: Heat 1/2″ oil over medium heat. Once oil is hot, fry patties in batches of 1-5 (depending on size of oil vat), flipping after 1-1.5 minutes. Each patty should be golden brown and fully heated within 2.5-3 minutes.
For baking: Preheat oven to 450°. Line baking sheet with parchment paper. Bake croquettes for 10 minutes. Flip and bake for 5 or 10 minutes more.