CRISPY CAULIFLOWER AND BROCCOLI WITH ASIAN DRESSING
It has been a good couple of weeks. I am trying to get back on track with my workouts and a good healthy diet. I’ve always been consistent with workouts, in fact I can overdo a bit but the results are definitely well worth it. Although my parents beg to differ, they hate to see the skinny me. Food, on the other hand is something I love too much to be eating less portions and healthy all the time. So I have to come up with tasty alternative which are liked by all. I am so glad that my boys are into salads and smoothies.
This was our light dinner for the day, with a cantaloupe smoothie (cantaloupe, strawberry, and coconut water).
I know I roasted the bazookas out of the broccoli, but trust me, they tasted like they were fried. You could make a big portion of the dressing and use it as a sauce to make your favorite stir fry, or you could just use it as a dip for appetizers.
|CRISPY CAULIFLOWER AND BROCCOLI WITH ASIAN DRESSING
1 whole head cauliflower
1 whole head broccoli
2 tbsp rice flour
2 tsp corn flour
1 tsp salt
For the Asian Dressing:
1 tsp fresh grated ginger
2 tsp rice wine vinegar
3 tbsp sweet chilly sauce
2 tsp soy sauce
1 tsp honey
1/2 tsp chilly flakes
1 tbsp dark brown sugar
3 stalks scallions finely chopped
1tbsp corn flour
1/2 cup water
1 tsp sesame seeds for garnishing
1. Cut the cauliflower and broccoli to big pieces and wash well and dry very well. IT has to be very dry.
2. Take a large bowl and add the florets in it. Sprinkle tapioca flour, corn flour and salt evenly on top of florets. Cover the bowl with a pate and shake it out so the flours distribute evenly. You could also use a Ziploc to mix it in.
3. Preheat over to 420 degrees. Bake the florets at for 20 minutes or until crisp and lightly browned.
4. Mix all the ingredients for the dressing until there are no lumps. Pour in a small sauce pan and simmer it for couple of minutes or until slightly thickened. Set aside and cool.
5. Arrange the roasted florets on a flat bottomed plate, pour pour the dressing over, and garnish with sesame seeds.
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