Cauliflower

Preheat the oven to 425F.

In a large bowl, whisk together the flour, arrowroot starch, garlic powder, onion powder, salt and non-dairy milk/ACV. Be sure to mix until no clumps remain and it looks like batter.

Add the cauliflower florets into the bowl and thoroughly mix to coat all of the pieces.

Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.

To prepare the sauce: In a bowl, whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce (or sriracha) — then set aside

Add minced garlic to a sauté pan with olive oil. Sauté until lightly golden brown.

Add prepared sauce into pan and let simmer over low heat.

In a small bowl, whisk together the arrowroot powder and cold water. Pour into the pot with the sauce.

Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once it thickens, remove from heat.

When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. Once coated add cauliflower back into baking sheet with lined parchment paper and put back in the oven for 5 minutes to crisp up.

(**optional–garnish with black or white sesame seeds)

Épis

Blend all ingredients together for a puree consistency and store in fridge (or freezer) for multiple uses.

As for this veggie side dish–I lightly steamed my green beans then set it aside to start cooking the mushroom. On medium heat, I add a little bit of oil in a sauce pan and stir in some épis for about a minute. Then I add the mushrooms and a little bit of soy sauce. After about 3 minutes I added the green beans. So simple, yet so delicious!! Serve with the cauliflower and quinoa.