Ingredients
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2 cups Cauliflower Florets
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2 tsp Brown Rice Flower
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1 tsp Cholula Hot Sauce
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1/2 cup sliced and broken up Green Cabbage
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3 tsp Thai Kitchen Peanut Sauce
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1/2 pepper thinly sliced Red Bell Pepper
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1/2 cup Brown Rice
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2 cups Spring Mix
Directions
Inspired by: Vegan Richa
Steps
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1
Done
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Cook the brown rice according to package directions. |
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2
Done
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In a bowl, combine peanut sauce and flour and mix well to thicken the sauce. Dip each cauliflower floret into mixture then spread evenly on a baking sheet (lined with parchment paper). Leave the left over sauce for serving. |
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3
Done
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Mix the red peppers with the hot sauce and line on the baking sheet along with the cauliflower. |
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4
Done
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Bake the cauliflower and red pepper for 15 minutes, then reduce the oven to 400 degrees and bake another 10 mins (or until cauliflower is tender. |
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5
Done
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Add the brown rice, spring mix and spinach into a serving bowl. Drizzle any left over peanut sauce mixture over top. Then add the cauliflower and peppers. Enjoy! |
