- 1 small or 1/2 large cauliflower
- 1/4 cup milk of choice
- 1/4 cup fine cornmeal or flour
- 1-3 tsp oil
- 1 tsp salt
- 1/2 cup crushed breadcrumbs, regular or gf
- 3/4 cup pineapple juice
- 2 tbsp white or cider vinegar
- 2 tsp minced garlic
- 1/4 tsp powdered ginger
- 1/4 tsp salt
- 1 tbsp cornstarch or arrowroot
- optional 1 pineapple
Measure out the 1/2 cup breadcrumbs after crushing (either in a blender or by placing them in a bag and crushing with a rolling pin or heavy object). Preheat oven to 425 F. Cut the cauliflower into florets. Combine cauliflower, milk of choice, cornmeal, oil, and 1 tsp salt, then toss in a large ziploc. (If you want to use oil spray instead of oil, feel free to experiment. I can’t say how it would affect taste/texture.) Put the coated cauliflower in a colander to drain off excess batter. Toss with the breadcrumbs. Arrange in 1 layer on a parchment-lined baking sheet. Bake 40 minutes on the center rack. Meanwhile, make the pineapple sauce by whisking all remaining ingredients except cornstarch in a saucepan. Quickly whisk in cornstarch. Turn heat to medium. Stir frequently; it thickens quickly. Remove cauliflower from oven, combine with the sauce, and serve - in pineapple boats with sesame seeds and sticky rice if you want to be super fancy!View Nutrition Facts
Calories: 104kcal