ROASTED CAULIFLOWER DRUMSTICKS w/ Thai and Indonesian Sauce

I was raised with four brothers in the prairie city of Winnipeg, Manitoba. That’s mid-western Canada for any of you that don’t know.  And it’s cold, very cold in the winters. Between this and all of my brothers, sports were part of our everyday life. Of course it means hockey and yes football too.  Like all great sports, good food goes hand in hand don’t you think?  Fun, good food that is!
 
So, be it hockey or football you are watching right now, if you are longing for delish, fun food all eaters can enjoy, this is it! These cauliflower drumsticks are perfect for hockey nights, Super Bowl Sunday or any other sports you love. Movies and parties too!  Plus they are so easy to make and no animals are involved even though at times I referred to my brothers that way.
 
Now, check out this recipe below, stock up on the ingredients and get into the kitchen to make these before game time. I think you’re going love them!  Do let me know.  PS - if you aren't cooking for a crowd, cut the recipe in half.

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 OVEN ROASTED CAULIFLOWER DRUMSTICKS FOR A CROWD

•  Dinner, snack, perfect football fare
• Prep Time: Approx 15 minutes plus about 45 mins to roast
• Yield: approx. 8-10 Servings
• Vegan, gluten, dairy, soy, corn-free, with nut-free options

 INGREDIENTS
1½ cups almond meal or chickpea flour or a combo (that’s what I like)
(I’ve used the Nut Flour Blend Nature’s Earthly Choice and will try their peanut flour next time)
2 heaping tsp quality curry powder, to taste
1 tsp each garlic and onion powder
1 tsp smoked paprika
1 tsp sea salt and a few generous grinds black pepper
1¼ cups carton coconut milk-unsweetened, plus more as needed or use water
2 large heads cauliflower, cut into 2 inch flowerets-mini drum-stick like pieces
 GARNISH to SERVE: Lime wedges, toasted coconut flakes and lots of cilantro 
 
INDONESIAN SAUCE
½ cup cashew, peanut, almond butter or SunButter for nut-free option
½ cup canned coconut milk, as needed                                                             
1 tsp each ginger root and garlic, minced
1 tsp coconut sugar, raw honey or maple syrup (to taste)
2 tbsp organic, low sodium, gluten-free Tamari sauce
1 tsp chili or sriracha sauce, to taste
½ lime, juiced approx 2-3 tbsp, to taste, plus zest to garnish
Hot water if needed, to thin sauce (butters vary in consistency)
1 tbsp toasted peanuts, chopped, to garnish
 
THAI CURRY SAUCE
1 jar - 112g, red curry paste (I usually use Thai Kitchen)
1 tbsp melted coconut oil if not using coconut oil, other-wise omit
1 tbsp maple syrup (to taste)
Approx ¼ cup coconut water or coconut milk, as needed to thin sauce ( I like to use canned coconut milk)
 
 INSTRUCTIONS

1. Preheat oven to 450 F and line 2 baking sheets with parchment paper.
2. Mix dry ingredients together then stir in coconut milk to create a thick batter. Pending on the flour mix you use, you’ll need to add a little more of the milk or water to create a pancake-like batter.  It needs to be able to stick to the cauliflower drumsticks. If you you make it to thin, just add a little more flour.
3. Now dip or toss cauliflower drumsticks into the batter to coat, tapping off excess then place on baking sheet about spacing about 1 inch apart.
4. Roast in the preheated oven for 35 minutes and while baking prepare the sauces…
5. Indonesian Sauce: Stir or blend in a mini processor, all of the ingredients but the lime juice and water to combine well. Now add the lime juice to taste then water as needed for the consistency you prefer. Set aside.
6. Thai Curry Sauce: Stir together first three ingredients and then add water thinning to a sauce you can drizzle over the drumsticks. Set aside.
7. After 35 minutes check the cauliflower – it should be slightly bronzed on the edges and when pierced with a sharp knife have some give.  Roasting time will vary pending on the size of your drumsticks.  Bake for 5-10 minutes longer if needed then remove from oven, set on cooling racks and transfer to 2 serving platters.
8. To Serve: Drizzle one platter with the Thai Curry Sauce and serve the second with the Indonesian sauce in a small bowl on the side.  Sprinkle with the peanuts if using.
9. Garnish both as desired and enjoy right away with a tall, chilled coconut water or icy cold, organic or European beer. (Those are my preference as I like to avoid the GMO’s in most North American brews).

 You and your guests are sure to love these!  Please do leave a comment below to let me know your guests reactions. It’s always great hearing from you.
 
TERI’S TIPS:

• These really are best eaten right after baking yet leftovers (if there are any), can be reheated in a pre-heated 375 degree oven for 8-10 minutes. Be sure to save some sauce too.
• I’ve not yet attempted to freeze these as I’m suspicious they will end up mushy. If you do test it, let me know how it turned how. Either way actually, let me know how your creations go.
• Cut this recipe in half if you are a small crowd.