Coliflor con piña

Ingredientes

• 1 small (cauliflower, chopped into florets)
• 1/4 cup milk (of choice)
• 1/4 cup fine cornmeal (or flour)
• 2 tsp oil (or fat free spray (or 1 tbsp agave))
• 1 tsp salt
• 1/2 cup fine breadcrumbs ((optional))
• 3/4 cup pineapple juice
• 2 tbsp apple cider vinegar (or white vinegar)
• 2 tsp minced garlic
• 1/4 tsp powdered ginger
• 1/4 tsp salt
• 1 tbsp cornstarch (or arrowroot powder)
• 1 whole pineapple ((optional))
• sesame seeds ((optional for garnish))

Preparación

1. 1

   Preheat oven to 425 F. Toss cauliflower with oil (or spray or agave) in a large bag or mixing bowl. Toss again with milk, cornmeal, salt, and breadcrumbs. Arrange in a single layer on a parchment lined baking sheet. Bake 35-40 minutes. Whisk pineapple juice, salt, vinegar, garlic, and powdered ginger in a saucepan. Fully whisk in cornstarch, then turn the heat on to medium. Stir frequently until thick. Combine cauliflower and sauce. Serve hot or cold, in pineapple boats topped with sesame seeds if desired. Store leftovers in the refrigerator for up to four days. View Nutrition Facts