theplantifulchef

Plant Based Recipes

Friday, 22 March 2019

Sticky Peanut Chilli Tofu

A creamy peanut lovers dream with a kick of chilli at the end. Easy, tasty and something you just can't stop eating! This recipe coats one small packet of extra firm tofu that says it should serve 4 but depending what your eating it with id say it serves 2. Lets dive straight into the recipe, keeping everything simple of course you could use fresh chilli depends how spicy you like it. 



1 pack of tofu extra firm 
1tbs cornflour 
1tsp of oil 
Sauce;
1/4 cup smooth peanut butter 
1tsp soy sauce 
1tsp maple syrup 
1/2 tsp onion powder 
1/2 tsp garlic powder 
1/2 tsp chilli flakes 
1/2 cup water 

Coat the tofu in corn four and either roast in the oven for 20 minutes until puffed up with a little oil (180 degrees celsius) Or fry in frying pan for 10 minutes to get a nice crisp outer part. Mix all sauce ingredients together and add to the tofu. If your doing the oven method add to a pan and coat tofu in sauce should only take a few minutes to thicken and go sticky.

I hope you enjoyed this recipe. Until next time,Helen xx  
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Wednesday, 13 March 2019

Green Goodness 12 Minute Pesto Pasta

Hey guys i am back with another 12 minute pasta recipe, this one is a little different you don't even need a second pan for the sauce! Just a blender for the pesto. This pesto is packed with lots of veggies and still has a really nice strong flavour. Really simple ingredients and the pesto tastes really good on just about anything. You can use raw broccoli but i do not cope well with a lot of raw veggies so i lightly steam mine until tender. 




Serves 2 
160-200g pasta (depending how hungry you are)
1 cup broccoli florets (about half a large head steamed over the boiling pasta in a sieve until slightly soft, rinsed in cold water straight away)
2/3 cup packed fresh basil 
1 clove of garlic 
1/3 cup fresh frozen garden peas
1tbs nutritional yeast 
juice of half a lemon 
2tbs of water to blend  

Get the pasta on to boil and steam the broccoli over the boiling pasta until slightly soft then rinse in cold water. Place all ingredients into blender and blend, add in the water 1tbs at a time just to get it going. When the pasta is cooked drain and rinse, add the pesto and mix well, return to heat and warm through for a few minutes. Serve and enjoy! 

I hope you enjoyed this recipe, if you do decide to make this be sure to tag me over on social media. Until next time, Helen xx 




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Saturday, 9 March 2019

Cumin and Lime Pulled Jackfruit

Something a little different and packed with flavour, this one was inspired by the cuban pulled pork flavours. This however makes an amazing taco filling, i cannot wait to try that again. If for some reason you don't like cumin or lime give this a miss because they are strong flavours which are lovely if you like them. 

You can add any flavours to this jackfruit i find cooking it this way gives the jackfruit a lovely melt-in-your-mouth texture. 

Lets dive into what your going to need. i found my jackfruit at the local asian/Chinese shop don't buy the one in syrup, you want the one in brine. Some supermarkets in the uk have actually started stocking this so there might be another recipe coming up soon using it. 


Serves 2
1 tin young green jackfruit in brine
2 cloves of garlic minced 
2tsp ground cumin 
1tsp smoked paprika 
1tsp onion granules 
1/2 cup veggie stock 
1tsp olive oil 
Juice of 1/2 a lime 

Firstly start off by removing the stones in the jackfruit, sometimes these are obvious and sometimes they are the middle and are not obvious until you start "pulling" the jackfruit. Thats fine and you can remove them when you find them in the pan. Once you have prepared the jackfruit, add the olive oil to a pan and heat it for a few minutes over medium heat. 

Add in 3/4 the spices and garlic and once all the oil has disappeared add in a little stock at a time and wait until its soft enough to "pull" with 2 forks this should take about 10 minutes. I then tasted and added in rest of spices and started to pull apart the jackfruit with 2 forks to make little stringy pieces. Dry fry off the jackfruit until desired texture i only kept mine in for a few more minutes. Add the lime juice at the end to lighten the flavours. 

Serves with veggies and rice and even some fried plantain if it takes your fancy. Or as i said above its very tasty in tacos with sour cream and guacamole. Sprinkle of mint at the end delicious. 

I hope you enjoyed this recipe, until next time, Helen xx 
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Friday, 1 March 2019

12 Minute Mushroom Alfredo

Ok guys I'm continuing on with the quick fast easy pasta recipes. This one has plenty added protein in it so it will keep you full longer. This sauce is just incredibly tasty, if you take out the mushrooms it makes an incredible white sauce for a lasagne. 

Lets dive into what your going to need, don't worry there is no soaking of ingredients so its really quick easy and takes no prep the night before. This recipe serves 2 but you can easy double the recipe if you need it to be bigger. Leave the rest of the silken tofu in a sealed container in the fridge and fry it up for a tofu scramble in the morning! recipe coming soon for that on here 


Serves 2 
160g-200g pasta (depending how hungry your are)
1/2 packet of silken tofu 
1/3 cup veggie stock 
1/2tsp garlic powder/granules
2tbs nutritional yeast 
pinch of nutmeg 
pinch of salt and pepper 
150g mushrooms any type will do (i used baby chestnut) 

As always get your pasta on to boil and set the 12 minute timer. Next place all your sauce ingredients in a blender (everything except mushrooms) and blend till nice and creamy. Now fry off your mushrooms in a little spray of olive oil until nice and golden (about 5 minutes) turn the heat down and the the sauce from the blender and heat for the remaining minutes. Once pasta is finished drain and place in sauce and coat, if you have a lot of pasta and the sauce has reduced too much just add a splash of the cooking liquid from the pasta. 

I hope you enjoyed this recipe, if you do decide to make this be sure to tag me over on instagram i love looking and reposting your recreations. Until next time, Helen xx 

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Monday, 25 February 2019

Crispy Satay Tofu

Hi everyone, i know we've just had the orange and peanut tofu over here but i couldn't help but popping this crispy peanut satay tofu up here as well. So good even as a dipping sauce for summer rolls. The tofu also tastes amazing in lots of sauces that can be found over on the blog.

Lets dive into what your going to need, keeping it nice and simple as always, if you can not find panko breadcrumbs regular ones would be fine as well. Remember to always use what you have on hand, no one likes them dashes to the shop for one ingredient. 


serves 2 

1/2 block firm tofu crumbled into large chunks 
1/4 cup flour and water mixed with 1/4tsp garlic and onion powder 
1/3 cup panko breadcrumbs 

Coat the tofu in the water and flour mixture then roll in breadcrumbs and spray with oil. Bake in the oven at 180 degrees celsius for 20-30 minutes until nice and crispy. Coat in sauce and serve.

Sauce; 
2tbs peanut butter 
2tbs soy sauce 
1tbs maple syrup 
1/4 water (just to thin it out) 

If you want the tofu to remain crispy don't coat the tofu in the sauce just leave it to dip. 


I hope you enjoyed this recipe, look forward to seeing your recreations. Until next time you lovely lot, Helen xx 

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Friday, 22 February 2019

Orange And Peanut Tofu

Ive made a satay dish and an orange dish but now i thought how good would it be to combine both together to make a tasty fruity peanut inspired dish. I only made half of a packet tofu today so i have half of the sauce left over and i plan on using it as a different dressing. 

Lets get straight into what your going to need, keeping the ingrediants simple as usual, you don't have to use fresh squeezed orange juice, but for that extra effort its much more flavourful. 


Serves 2 

What you will need; 
1/4 cup fresh orange juice 
1 cloves of garlic grated or finely minced 
small thumb of ginger grated or finely minced 
2tbs peanut butter 
1tbs soy sauce 
1tsp tomato sauce 
2tsp maple syrup (taste sauce first)
1 packet of extra firm tofu 
1tsp cornflour 

First off set your oven to around 180 and cube your tofu and coat in cornflour, spray with a little oil and place on baking tray. Bake for around 20 minutes until golden and slightly puffed. Mix all sauce together and add 3/4 of the sauce to the tofu, coat and place back in oven for 5 minutes. Take out and add on remaining 1/4. Serve with veggies and rice or whatever you enjoy. 

I hope you enjoyed this recipe, until next time, Helen xx 
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Wednesday, 20 February 2019

12 Minute Creamy Mushroom And Spinach Pasta

I am back with another quick pasta dish that only takes 12 minutes to make the sauce while the pasta boils so both are ready at the same time. My kind of cooking, quick, easy and full of flavour.

Simple ingredients, if you don't have nutritional yeast you could just add a little grated cheese. Just depends what you have on hand to make this with. 

It also makes excellent meal prep for lunch the next day, just leave out the spinach until you reheat it the next day. Lets dive straight on in to what your going to need to make this easy simple pasta packed with flavour. 


What you need; 
160-200g gf pasta depending how hungry you are (serves 2)
150g mushrooms (i used baby chestnuts any will do)
2 garlic cloves 
1 shallot or small white onion 
1-2tsp nutritional yeast 
1/2cup dairy free cream 
1/2cup veggie stock 
2 large handfuls of spinach 

First off get everything prepared, garlic, onion and mushrooms chopped ready you can replace this with garlic and onion powder if your really short on time. Get your pasta on to boil and have a pan heating for the sauce with a little spray of oil (optional). Fry off onion, garlic and mushrooms for 5 minutes over medium heat. I reserved some of the fried mushrooms for sprinkling on top (optional) At the 5 minute mark add in cream, stock and nutritional yeast. Bubble until it thickens, reduce heat. Once pasta is ready add into sauce and coat, add in spinach and stir in the sauce until it wilts. Its now ready to serve and enjoy. 

I hope you enjoyed this recipe, hoping to continue this on as a mini pasta series on here but we will see what you all think. Until next time, Helen. 
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Friday, 15 February 2019

Korean Beef-less Bowl

Hi guys, I'm back with another new recipe, this was something i had in mind for the ebook but it was only jotted down as an idea. This week i got to bring the idea to life! 

Oh my goodness guys this really hits the spot when it comes to something different. Meat lovers were even giving out compliments on the meaty texture. 



The only thing that would have made this bowl even better is some kimchi, my grandad is the king of pickles and jars of everything so i may have to get him into the kimchi making soon my last lot didn't have the right taste. Guy is 87 this week and can still pickle a jar of beetroot with his eyes closed, something i hope i can do that at his age, maybes not the beetroot but you know what I'm getting at. 

Now this is delicious as a rice bowl, but i know it would be pretty amazing in some tacos as well. Right lets dive into what your going to be needing. As always i try and keep it simple with the ingredients, this does have some gochujang paste in that i picked up at my local korean shop. If you can't get your hands on this sriracha would definitely be fine for substitution, even extra chilli flakes. Or just leave it out, either option its still delicious. 

This sauce will cover the tofu but won't leave any extra, so double the recipe if you like extra sauce.

1 small pack of firm tofu crumbled into small pieces 
1tbs brown sugar or coconut sugar
2tbs soy sauce or tamari
1tbs water 
1 clove garlic grated or minced 
small thumb size piece of ginger grated or minced 
1tsp gochujang 
1/4tsp red chilli flakes 

Crumble tofu into tiny pieces on a baking paper lined tray ready for the oven. Don't go too tiny as it will shrink in the oven when the moisture comes out. 

Now i cooked this in the oven at 180degrees for 20 minutes, until it went golden and chewy but not too dry so keep an eye on it as you don't want to make it too dry and all ovens differ. You could certainly do this in a none stick pan with no oil and keep moving it around. 

Mix up your sauce in a little bowl and take out your ground tofu and add a few tbs and mix it round so it all gets nice and coated. Pop it back in the oven for a few minutes so it absorbs all  of them delicious flavours. keep repeating and leave a little to drizzle over when its ready to serve. 

I enjoyed this with rice and steamed greens, i hope you enjoyed this recipe. Until next time, Helen xx 




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Wednesday, 13 February 2019

12 Minute Creamy Tomato And Basil Pasta

This was really popular over on my instagram and i thought i would pop it on here for everyone for easy access. I would love to start a mini pasta series! Let me know over on instagram if that would be something your interested in. Could be 10 minute sauces  something along those lines. 

You might already have everything in the pantry for this aside from the cream. Which makes it a great throw together sauce when you get in from work. This also works really nice with a few handfuls of spinach stirred in at the end as well. Lets dive into what your going to need for this. 


serves 2; 

160-200g of pasta (judge by how hungry you are) put this on to boil straight away 
1/2 large jar of passata (300g roughly)
1/3 cup oat cream (or soy cream)
1/2tsp garlic powder 
1/2tsp onion powder 
2tsp dried basil 
1tsp nutritional yeast 
1/2tsp coconut sugar 
salt and pepper to season 
large handful of cherry tomatoes halved 

Add everything aside from the cherry tomatoes to a pan and heat on medium/low while the pasta cooks, make sure to taste and season to how you like it. Once pasta has cooked add to sauce and add in tomatoes and cook for a few minutes. Serve with a sprinkle of parsley or extra basil (optional). 

I hope you enjoyed this recipe, until next time, Helen xx 


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Friday, 8 February 2019

Black Pepper Tofu

Ok i don't think this takes any introduction, the look of that sticky chewy goodness just gets me every time. Lets get into what your going to need for this its got a lovely peppery hit at the end. 


1 packet extra firm tofu 
1tbs cornflour 
spray of oil to cook 

Bake at 180 for 20 minutes until puffed up a little and golden brown. Then start coating the tofu 1 tbs at a time with the sauce then popping it back into the oven for a few minutes. Continue until all the sauce but 1/2tbs is gone then take the tofu out for the final time coat in the sauce. Serve and enjoy!

2tbs soy sauce 
1tbs maple syrup 
1tbs apple cider vinegar 
1clove of garlic grated 
small piece of ginger grated 
1/2tsp fresh ground black pepper (measure after it is ground)

I hope you enjoyed this recipe, keep tagging me over on instagram i love looking at you recreations!

Until next time, Helen xx 
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Monday, 4 February 2019

No Butter Cauliflower Curry

This is a really tasty curry, I'm still all about the cauliflower recipes. I am wondering what i will come up with next, anyways roasting the cauliflower gives it a wonderful nutty flavour and really compliments the curry. Lets dive straight onto what you going to need. 


1 large cauliflower chopped into small florets 
1tbs vegan butter or oil (your preference)
1 onions diced small 
1 clove of garlic grated 
thumb size piece of ginger grated
1 tsp cumin 
1/2tsp garam masala 
1 and 1/2 tbs tandoori masala 
1tbs tomato puree 
1 can of chopped tomatoes
1 and 1/2 cup of yogurt 

Firstly mix all spices together in a small bowl or cup. Heat up oven to 180degrees celsius, rub a sprinkle of the spices onto the cauliflower and place on a baking tray and roast for 20 minutes until cooked. whilst thats cooking place the butter or oil in a pan and add the onion, ginger and garlic over medium heat and cook for 5 minutes. Add in the spices and fry for a few minutes. Then add in the tomatoes and tomato puree and cook for 10 minutes over low heat. Then add in the yogurt and cook through for a few minutes, make sure to taste and add salt and pepper. Add in cauliflower and give that a few minutes to come to heat and serve. Enjoy with rice or whatever you enjoy!

I hope you enjoyed this recipe, until next time. Helen xx 

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Monday, 28 January 2019

Lemon No Honey Tofu

Hi everyone, just dropping by with another recipe, this one is delicious and is another fake out favourite. Sweet lemony and a little salty. Lets dive into what your going to need. I found a nice quality lemon makes all the difference for this dish as you will get more sweetness out of it than you realise, however if you can only get your hands on a standard one, taste the sauce and be sure to adjust to taste. 


1 packet of firm tofu 
2tsp cornflour
1tsp neutral oil
1 lemon juice and zest 
2tbs soy sauce 
1tbs maple syrup/agave syrup 
1/2cup veggie stock 
2 cloves of garlic minced  
2tsp cornflour mixed with water 

to serve (optional)
one head of broccoli steamed tender 
zest of lemon
spring onions 
wedge of lemon 
rice 

Cut tofu into cubes and coat in 2tsp of cornflour heat a pan over a medium heat and add the oil you want it nice and hot to get some colour on the tofu. Fry over medium until colour forms then flip over onto other side and repeat until tofu is cooked. Place on some kitchen roll and move onto the sauce, place all ingredients aside from the cornflour mixture into the same pan and bring sauce to medium heat until sauce bubbles, add in cornflour mixture and reduce heat to low and leave thicken, you don't want this sauce too thick i think its nicer a little thinner. Place tofu back in pan and coat in sauce. Serve with options from above or whatever else you like. 

I hope you enjoyed this recipe, if do decide to make this be sure to tag me over on social media i love looking at your recreations! Until next time, Helen xx 




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Saturday, 26 January 2019

General Tso Tofu

This sauce is one of my favourites it has a nice little spicy kick to it and is amazing over tofu, chickpeas or cauliflower (or whatever you like really) Lets dive straight into what your going to need for this really simple straight forward recipe. 


1 packet of extra firm tofu 
1/4cup pineapple juice 
4tbs apple cider vinegar
1/4 cup light soy 
3tbs maple syrup or any sweetener
thumb size piece of ginger grated
1/4 tsp cayenne pepper
1/2tsp garlic and onion powder 
2tsp cornflower mixed with a little water to form slurry 

Start by prepping the tofu, chop into blocks and you can either fry this over low/medium heat until puffed up or bake in the oven with a little spray of oil and sprinkle of cornflour for 20 minutes and 180degrees until puffed and golden. Once tofu is ready place all sauce ingredients (aside from cornflour mixture) in pan and heat over medium heat until hot and bubbling. Stir in cornflour mixture and turn heat down low until sauce in nice and thick. Serve with rice and enjoy. 

I hope you enjoyed this recipe, keep tagging me in pictures! i love reposting your recreations! until next time, Helen xx 


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Monday, 21 January 2019

Salt and Pepper Tofu


Lets dive straight into what your going to need for this, the key to get the texture with this is to firstly get the maximum water out of the tofu thats going to help the tofu go nice and crispy on the outside. Secondly is to be patient with it in the pan. 



What you will need;
1 block of extra firm tofu, pressed maximum water taken out 
3tbs cornflour 
1/2tsp black fresh ground pepper 
1/2tsp ground sea salt 
1/4tsp Chinese 5 spice 
2tbs oil (neutral flavour such as grape seed)

Method;

Mix salt, pepper and 5 spice together, take tofu and chop into equal cubes. Place in a bowl and sprinkle over 1/2tsp of the salt and pepper mixture. Coat the tofu with this. Then add the remaining salt and pepper mixture to the cornflour and coat the tofu in that. Heat oil over medium heat, wait till it gets hot, place tofu in and cook/fry for 15minutes until brown. If you want a red pepper to serve, take out tofu and place on some kitchen roll to absorb any excess fat then fry pepper in pan for a few minutes, i like it crunchy. 

This tastes exactly like the take out version, friends have said this tastes even better than the classic take out version. Definitely a weekend treat. 

I hope you enjoyed this, be sure to tag me if you tried making this i love reposting your photos!

Until next time, Helen xx 

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Thursday, 17 January 2019

Orange Tofu

Orange tofu another one in the series that was going in the ebook. Very delicious and works well over the cauliflower as well. Lets dive straight into what your going to need. 



What you need; 
1 small packet of extra firm tofu 
1tbs cornflour 
1tsp oil of choice


1/2 cup orange juice 
1tbs maple syrup 
2tbs apple cider vinegar 
1tbs soy sauce 
1 clove of garlic 
small piece of ginger (about the same size as garlic clove)
1tsp heaped cornflour mixed with water 

Method;
Place tofu in a bowl chopped into bitesize pieces, add in 1tbs cornflour and coat the tofu. Drizzle over oil and coat again. Place in preheated oven at 180degrees celsius for 20/30 minutes until puffed and golden. Place sauce ingredients in a pan (excluding cornflour mixture) and bring to hot temperature then add in cornflour mixture and bring temperature down until thickened. Coat tofu in sauce and serve. 


I hope you enjoyed this recipe. Make sure you tag me over on instagram if you do decide to make this, until next time, Helen xx 

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Friday, 11 January 2019

Sweet And Sour Tofu

I know I've got a sweet and sour cauliflower recipe on here but this sweet and sour tofu is a bit less sauce-heavy and if you ask me packs just as much of a punch. 

Lets dive straight into what your going to need for this, this one another one for the ebook, still plenty more to come! 


You can easily double this recipe if its not enough

What you need; 

Sauce;
1/4 cup pineapple juice  
1/4 cup chopped pineapple 
1tbs apple cider vinegar 
2tsp agave syrup 
2tsp tomato puree 
1/2 tsp cornflour mixed with 1tbs water 

1 small pack of firm tofu 
1/4 cup red pepper chopped
1tsp cornflour 
a little oil to fry 


Method; 

Coat tofu in corn flour and fry in a little oil for 15 minutes over medium heat until puffed and golden.Add in the pepper in the last 5 minutes. Mix all sauce ingredients in a bowl minus the cornflour mixture add to the pan bring the temperature up and add in the cornflour mixture then turn the heat down low and let it thicken. Serve over rice or whatever you like. 


I hope you enjoy this recipe, i have been really enjoying sharing these recipes and will be back next week with more! Until next time, Helen xx 
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Thursday, 10 January 2019

Smokey Beans

With Veganuary in full swing i thought it might be helpful to have some of absolute favourite recipes up on here. This is a firm favourite in my house you can have it on virtually anything and it tastes good. Toast, jacket potatoes anything and its easy to whip up when you need something quick getting in from work. Add a few tsp chilli for a nice smokey chilli as well to serve with rice, you don't have to of course its good on its own. 


What you need; 
1 onion diced fine 
1tsp oil 
1/2tsp garlic powder 
1tbs smoked paprika 
1 tin of black beans/ any other beans 
1 tin of chopped tomatoes 
1tsp liquid smoke 
Good pinch of sea salt 

Method;
Cook onion down in oil until translucent. Add in other ingredients and cook down over medium heat until thick and delicious. Serve with whatever you enjoy. 

Oil free air fryer potatoes;
Chop 4 small Maris piper potatoes into shape, place in air fryer, make sure to evenly distribute them across the fryer. Cook on 200 for 10 minutes until they start to colour then turn the heat down to 180 and cook a further 15 minutes. Crispy potatoes without the oil. 

I hope you enjoyed this recipe, make sure to keep tagging me over on instagram, i love your recreations! Until next time, Helen xx 

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Wednesday, 9 January 2019

Sesame Cauliflower

Ok i could not upload these recipes and miss this one out, the recipe is over on my instagram page, but i wanted to pop it on here for easier access and so its here to stay. This recipe anticipation was something that was insanely popular over on my page so its only right its one of things that goes up here. Ive already had some amazing feedback on this! Lets dive straight into what your going to need. 


what you need; 
1 small cauliflower 
1/3 cup flour (can be gf)
1/3 cup water 
pinch salt and pepper 
pinch of garlic and onion powder 

Mix and coat batter over cauliflower place in oven at 180 degrees and spray with a little oil. Cook for 40 minutes or until golden.

Sauce; 

1 clove of garlic finely chopped or grated 
same size piece of ginger grated 
2tbs brown sugar or maple syrup 
1tbs rice wine vinegar 
1tsp toasted sesame oil 
1/2 cup veggie stock

Mix everything together in a pan and bring to a high heat bubble. Add in 1tsp cornflour mixed with 1tbs water put into the sauce turn the heat down to low until it reaches desired thickness. Take out cauliflower from oven and coat in sauce. 


I hope you enjoyed this recipe i look forward to looking at your recreations, until next time, Helen xx 
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Tuesday, 8 January 2019

No Honey Garlic Cauliflower

Ok guys so i took a big break over Christmas and new year and had a good amount of time to think about where i want my page to go. The whole reason i started sharing my creations over on instagram was just that to simply share them it was fun and i enjoyed it, any work with brands I've received in the time I've been on there has just been a very happy bonus. 

So that got me thinking about why i enjoy sharing them, and its to see other peoples enjoyment. Thats what cooking has always been about for me seeing other people enjoy things that I've made them. Pleasure in other peoples happiness, which in the world we live in now, we all need to be a little more happy. 

So in a nut shell i thought instead of brining out a ebook i would upload all these recipes over on the blog, as it needs a little loving lately and it means everyone can access them. So as i finalise these recipes i will upload on here for you all to see and try out. 

I hope you enjoy them all, i absolutely love looking and reposing your recreations over on instagram. Last year was a very tough year for me and sometimes seeing sweet messages from you all trying out my recipes would make my day and bring a little joy. 

This first one is a great one, and the cauliflower is great in any sauce, a must try for those who don't like cauliflower in my book, anyways lets not have too much talk and dive into what we are going to need for this. This must be the longest post I've done in a while. 



Ingredients;
4 Tbs agave (or maple if you prefer or honey if none vegan)
2 tbs of soy sauce 
1/4 onion powder 
2 cloves of fresh garlic grated
1/2 cup veggie stock 
1tsp cornflour mixed with 1tbs water 

1 small head of cauliflower 
1/4 cup flour 
1/2 cup breadcrumbs 
1/4tsp garlic and onion powder 
pinch of salt and pepper 
1/4 cup water 

Method; 

Mix water and flour together with onion and garlic powder, season with salt and pepper. Coat cauliflower in mixture and then into breadcrumbs spray with a little oil. Place in oven at 180 degrees celsius for around 30 minutes until cooked and golden. Once ready place all sauce ingredients apart from the cornflour mixture into a pan and bring to a high heat, then add in the cornflour mixture and stir until thickened. Coat cauliflower in sauce and enjoy. 




I hope you enjoyed this recipe, and if you do decide to make it be sure to photograph it and tag me over on instagram. Happy cooking guys! 

Until next time, Helen xx










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