Delicious Sticky Sriracha Cauliflower with Quinoa is great for lunch or dinner. They are made with cauliflower florets, spicy sriracha sauce, panko bread crumbs and almond milk to name a few ingredients.
Sticky Sriracha Cauliflower with Quinoa
1 Cauliflower, cut into florets
1 Cup of almond milk
1/2 Cup of gluten-free all purpose flour
1 teaspoon of smoked paprika
1 Tablespoon of Italian seasoning
1Teaspoon of chili powder
1/4 Teaspoon of Himalayan salt and pepper
1 Cup of Panko breadcrumbs
1/4 Cup of sriracha sauce
1//2 Cup of sugar free maple syrup
1/4 Cup of ketchup
-Prepare quinoa according to directions on packaging.
-Preheat the oven to 400F degrees.
-Line a baking sheet with parchment paper. Set aside.
-Wash and cut the cauliflower head into small florets then pat dry. In a medium size bowl, add the milk, water, flour and spices, combine well. Dip the cauliflower in the batter and shake off the excess batter, then dip into the panko crumbs. Repeat until completed. On the baking sheet add the cauliflower and bake for 20-25 minutes or until crispy and golden.
-In a medium size bowl, whisk ingredients, sugar free maple syrup, sriracha and ketchup. After removing the florets from the oven add to a large bowl with sauce. Toss and put back on a baking sheet with parchment paper for 10 minutes. Serve over quinoa and enjoy!