Crispy Cauliflower in Peanut Sauce (vegan) / Hrskavi karfijol (cvjetača) u umaku od kikirikija (veganski)

Cauliflower is definitely one of those most underrated foods. On its own, it doesn’t really offer much taste-wise. But its mild taste means that you can use it like a blank canvas and go wild with spices and all sorts of flavors.

This dish is super easy to make and is pretty addictive. However, I’d strongly suggest using fresh cauliflower instead of frozen, like I did in this recipe. But since we had a bag of frozen cauliflower floating around, it was what I opted for. While it did get a bit soggy and out of shape, it still tasted delicious, especially fresh from the oven.

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INGREDIENTS:

(Yields 2 generous servings / EUR per serving / 1.95 EUR for all)

1 bag of frozen cauliflower florets (1.07 EUR)

For the roasting batter:

1 cup all-purpose flour (0.07 EUR)

Good pinch of salt (0.01 EUR)

¼ tsp baking powder (0.01 EUR)

¼ cup plant-based milk (0.10 EUR)

¼ cup sparkling water (0.03 EUR)

1 tsp toasted sesame oil (0.13 EUR)

For the peanut sauce:

2 tbsp soy sauce (0.27 EUR)

2 tbsp warm water (–)

1 tbsp peanut butter (0.13 EUR)

1 tbsp sugar (0.01 EUR)

½ tsp corn starch (0.01 EUR)

½ tsp toasted sesame oil (0.07 EUR)

½ tsp salt (0.01 EUR)

½ tsp red pepper flakes (0.03 EUR)

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METHOD:

Preheat the oven to 200°C. Line a baking tray with parchment paper and set aside. Make a roasting batter by whisking together all of the ingredients until smooth and no lumps remain. If the batter seems too thick, thin it out with a splash of water. Dunk the frozen cauliflower florets in batter and spread out on a prepared baking tray. Bake for about 20-25 minutes, until crispy and golden. Allow the cauliflower to cool slightly so you can handle it without burning yourself, but keep the oven running because you’ll need it for phase two.

Meanwhile, while the cauliflower is roasting, prepare the peanut sauce. Whisk all of the ingredients on low heat until peanut butter and corn starch are completely dissolved and then bring to a gentle simmer. Cook for a few minutes, while stirring constantly so the sauce thickens a bit. Toss the slightly cooled cauliflower in sauce to coat evenly, then spread out on the same parchment lined baking pan and return to the oven. Bake for additional 10-15 minutes until the sauce coating is crisped up. Serve immediately.

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Karfijol iliti cvjetača je definitivno jedna od najpodcjenjenijih namirnica. Sam za sebe baš i nema puno za ponuditi po pitanju okusa. No s druge strane, baš taj blagi šmek znači da ga možete koristiti kao podlogu i razmahati se sa začinima i svakakvim aromama.

Ovo jelo je vrlo jednostavno za pripremiti i poprilično zarazno. Međutim, moja je preporuka da upotrijebite svježi karfijol, a ne smrznuti kao što sam ja učinila. Pošto smo doma već neko vrijeme imali vrećicu smrznutog karfijola, odlučila sam ga iskoristiti u ovom receptu. I iako se dosta razmekšao i povenuo, svejedno je bio jako ukusan, a posebno tek netom pečen.

SASTOJCI:

(Za 2 izdašne porcije / 7,19 kn po porciji / 14,38 kn za sve)

1 vrećica smrznutih cvjetića karfijola (8,00 kn)

Za smjesu za pohanje:

1 šalica glatkog brašna (0,50 kn)

Dobar prstohvat soli (0,01 kn)

¼ žličice praška za pecivo (0,03 kn)

¼ šalice veganskog mlijeka (0,75 kn)

¼ šalice gazirane mineralne vode (0,25 kn)

1 žličica tostiranog sezamovog ulja (1,00 kn)

Za umak od kikirikija:

2 žlice soja sosa (2,00 kn)

2 žlice tople vode (–)

1 žlica kikiriki maslaca (1,00 kn)

1 žlica šećera (0,05 kn)

½ žličice kukuruznog škroba (0,03 kn)

½ žličice tostiranog sezamovog ulja (0,50 kn)

½ žličice soli (0,01 kn)

½ žličice sušenog čilija u pahuljicama (0,25 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C i obložite protvan papirom za pečenje te ga stavite na stranu. Pripremite smjesu za pohanje tako da dobro izmiješate sve sastojke, dok smjesa ne bude glatka i bez grudica. Ako vam je smjesa pregusta, razrijedite ju sa još malo vode. Smrznuti karfijol umačite u smjesu te ga onda rasporedite po pripremljenom protvanu. Pecite oko 20-25 minuta, dok karfijol ne bude hrskav i zlatan. Ostavite karfijol da se malo ohladi tako da možete njime rukovati bez da se opečete, ali za to vrijeme nemojte gasiti pećnicu jer će vam trebati za sljedeću fazu.

U međuvremenu dok se karfijol peče spremite umak od kikirikija. Miješajte na laganoj vatri sve sastojke dok se kikiriki maslac i kukuruzni škrob skroz ne otope, te pustite da umak lagano zavrije. Kuhajte nekoliko minuta uz neprestano miješanje da se umak malo zgusne. Ohlađeni karfijol pomiješajte sa umakom dok ne bude dobro obložen sa svih strana, pa ga opet raširite po istom protvanu obloženom papirom za pečenje. Pecite još dodatnih 10-15 minuta, dok se premaz od umaka ne zahrska. Poslužite odmah.

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Crispy Cauliflower in Peanut Sauce (vegan) / Hrskavi karfijol (cvjetača) u umaku od kikirikija (veganski)

7 thoughts on “Crispy Cauliflower in Peanut Sauce (vegan) / Hrskavi karfijol (cvjetača) u umaku od kikirikija (veganski)

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