Korean BBQ Cauliflower
Cauliflower is incredibly versatile. It's the perfect stand in for almost any Asian style takeout that involves chicken. Orange, Sweet and Sour, Teriyaki, and this yummy Korean BBQ Style; so many option to choose from! The Cauliflower in this dish is warm and delightfully tender at the center while the exterior is a firm yet juicy bite of Korean BBQ joy.
I used a store bought sauce on this one and added only one additional ingredient to the sauce itself to bring it together. This is a simple and tasty recipe you'll want to keep on hand for those nights you find yourself with a takeout craving. The sauce is gluten free, and, with the exception of the rice (which can easily be swapped out) the entire dish can suit anyone with a gluten allergy.
What you need:
1 Head of Broccoli, cut and washed
1 Head of Cauliflower, cut and washed
1 Cup Green Onion, chopped and divided
1/2 Bottle Sky Valley or other Korean BBQ Sauce
1/2 TBSP Agave Nectar
Salt and Pepper to Taste
1/3 Cup Corn Meal
1/4 Cup Vegan Egg
Rice for Serving
Oil for Frying
Lets Do This:
Bring a pot of water to a boil and salt generously. Boil Broccoli 2-3 minutes. Drain and run under cool water to prevent overcooking. Set aside.
Batter your Cauliflower. Toss it first in Vegan Egg, Salt, and Pepper. Next, Shake each piece in Corn Meal. Heat oil in a skillet and fry until each side is brown and crisp. Remove from heat and place on a paper towel.
In a new skillet, heat a small amount of oil and sauté 1/2 Cup of the Green Onion until soft. Add in your Sauce and stir until smooth. Add back in your cooked Cauliflower and toss until well coated. Add back in your Broccoli.
Toss in the Agave Nectar and stir until well heated and combined.
Serve over rice. Top with remaining Green Onion.