CAULIFLOWER DRUMSTICKS
Oven-Roasted
Recipe created by Teri Gentes www.terigentes.com – permission required to republish.
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! 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, please leave a comment below. Its always great hearing from you.
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
1½ 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
1/2 cup red curry paste (I usually use Thai Kitchen)
1 tbsp melted coconut oil
1 tbsp maple syrup (to taste)
Approx ¼ cup coconut water or coconut milk, as needed to thin sauce
INSTRUCTIONS
You and your guests are sure to love these!
TERI’S TIPS:
Oven-Roasted
Recipe created by Teri Gentes www.terigentes.com – permission required to republish.
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! 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, please leave a comment below. Its always great hearing from you.
- 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
1½ 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
1/2 cup red curry paste (I usually use Thai Kitchen)
1 tbsp melted coconut oil
1 tbsp maple syrup (to taste)
Approx ¼ cup coconut water or coconut milk, as needed to thin sauce
INSTRUCTIONS
- Preheat oven to 450 F and line 2 baking sheets with parchment paper.
- 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 overdue the liquid, don’t fret – just add a little more flour.
- Now dip each cauliflower drumstick into the batter to coat, tapping off excess then place on baking sheet about 1 inch apart.
- Roast in the pre-heated oven for 35 minutes and while baking prepare the sauces…
- 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.
- Thai Curry Sauce: Stir together first three ingredients and then add the coconut milk or coconut water thinning just enough to be able to pour or drizzle over the drumsticks. Set aside.
- 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.
- 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.
- 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!
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.