• 2 tbsp fine almond flour
  • 2 tbsp oat flour
  • ¼ cup tapioca flour
  •  tsp Himalayan salt
  • ¼ cup aquafaba liquid from cooked chickpeas (or use water)
  • 1 tbsp organic sriracha
  • 2 tsp coconut aminos (or gluten-free tamari)
  • 1 tsp sesame oil
  • 1 medium head of cauliflower cut into florets

Cashew & Garlic Sauce:

  • 2 tsp sesame oil
  • 8 dried red chilies
  • ½ cup raw cashews
  • 6 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  •  cup veggie broth (or water)
  • 2 tsp kuzu or arrowroot starch
  • 2 tsp sriracha
  • 1 tsp mirin rice wine
  •  tbsp coconut vinegar
  • 3 tbsp coconut aminos (or gluten-free tamari)
  • 2 scallions + extra for garnish, white & green parts, chopped
  • black sesame seeds (for garnish)

product used in the recipe

Organic Forbidden® Rice

  • 1

    Cook rice according to directions on package.

  • 2

    Meanwhile, preheat oven to 425°F and line a baking sheet with parchment paper.

  • 3

    In a medium-size bowl, combine almond flour, oat flour, tapioca flour, salt, aquafaba or water, sriracha, coconut aminos, and sesame oil.

  • 4

    Dip cauliflower florets into the batter, tap off excess, and place on lined baking sheet. Make sure the florets are evenly spread, ideally not touching. Bake in oven for ~20-30 mins, turning florets over after ~15 mins.

  • 5

    Meanwhile, prepare the sauce: add sesame oil and chilies to a large non-stick skillet and cook over a medium-high heat until chilies have begun to turn brown but not burn (~3-5 mins).

  • 6

    Reduce heat to low and add cashews, garlic and ginger. Toss to coat and continue cooking until cashews are lightly golden.

  • 7

    In a small bowl, combine liquid (broth or water) and kuzu. Mix until starch is dissolved.

  • 8

    Add liquid and starch mixture, sriracha, mirin, coconut vinegar and coconut aminos. Give a good stir. The sauce will begin to thicken. Add chopped scallions. Broccoli is also a nice addition at this point.

  • 9

    Remove cauliflower from oven and place in skillet with sauce. Toss to coat all florets.

  • 10

    Serve over warm rice and top with chopped scallions and black sesame seeds.

product used in the recipe

Organic Forbidden® Rice

Instruction video