Ingredients
4 cups cauliflower florets
2 Poblano peppers seeded and diced
2 tbs. canola oil
1 cup rice flour
2 cups of brown rice bread crumbs
1 cup coconut milk
1/4 cup water (only if needed to loosen the batter)
1 tsp. fresh ground black pepper
1/2 tsp. salt (optional)
Garnish: chopped green onions, toasted sesame seeds and chopped cilantro
For The Sauce
3 tbs. low sodium soy sauce
2 tbs. rice vinegar
2 tsp. sesame oil
2 tbs. hoisin sauce
2 tbs. Truvia brown sugar
2 tbs. water
1 tbs. dark soy sauce
1 tbs. grated fresh ginger
4 cloves garlic, grated
1 tsp. corn starch
Instructions
Preheat the oven to 425 degrees. Place the cauliflower in a large mixing bowl. Whisk the canola oil, rice flour, milk, pepper, salt (optional) and water (as needed) together in a small bowl. Pour over the top of the cauliflower and toss well to coat. Toss coated cauliflower in the brown rice bread crumbs. Transfer the cauliflower to a parchment-lined baking sheet. Roast in the pre-heated oven for 25 to 30 minutes, turning once halfway through until tender and golden.
Prepare the sauce by whisking together all of the sauce ingredients.
Heat a large skillet or wok over low heat. Add the Poblano peppers and toast for 1 to 2 minutes, or until fragrant. Pour in the sauce and bring to a boil over medium heat until the sauce thickens. Add the baked cauliflower and toss well until coated. Transfer the cauliflower back onto the parchment lined
baking sheet. Bake another 10 to 15 minutes. Garnish with chopped green onions, toasted sesame seeds and chopped cilantro, as desired. Drizzle a little extra sauce over the baked cauliflower for an extra kick.