This bang bang cauliflower is one of my favourite snacks. the outer crust is so crunchy, while the inside is soft and crumbly. it’s perfect served straight out of the oven, with the sweet and spicy sauce drizzled over the top.

ingredients
1 cauliflower, cut into medium-sized florets
drizzle of olive oil
For the batter
300ml almond milk, or any other plant-based milk
200g brown rice flour
For the coating
200g brown rice flour, or plain flour
2 teaspoons paprika
1 teaspoon ground cumin
pinch of sea salt
For the sauce
4 tablespoons brown rice syrup
4 tablespoons tomato puree
juice of half a lemon
2 teaspoons hot chilli powder
½ teaspoon cayenne pepper
pinch of sea salt
pinch of pepper
method
preheat oven to 200c, fan setting.
mix the batter ingredients in a large mixing bowl.
then in a separate bowl, mix the coating ingredients.
dip the cauliflower florets into the batter, before rolling in the coating, ensuring each floret is fully covered.
place the florets on a baking tray and roast for 30-35 minutes.
five minutes before the end of the cooking time, remove the tray from the oven and drizzle the cauliflower with olive oil, before placing back in for the final 5 minutes to crisp up.
while this cooks, make the sauce by simply placing all of the ingredients into a small bowl and stirring until smooth.
then, once the cauliflower is cooked and crunchy, take it out of the oven and serve with the sweet & spicy sauce.

Now that the weather is starting to turn just the tiniest bit chilly, it’s time for soup! There’s nothing quite like a cozy bowl of soup to warm you up from the cold, especially if there are noodles in it.

I’m all about the fall weather, now that it’s the middle of September. I mean, I love summer, but I really, really love fall. Give me all the cozy, all the sweaters, and ALL the pumpkin spice. Hmm, would pumpkin spice soup taste good? I imagine it would be really really tasty: roasted pumpkin with all those warming spices sounds amazing.

Also amazing is this slightly spicy, super creamy, coconutty Thai red curry noodle soup. This soup is super simple to make thanks to store bought curry paste. Store bought curry paste is truly a kitchen lifesaver. It adds so much flavor to everything. It’s something Mike and I always have in our fridge, tucked away in case of emergencies.

This bang bang cauliflower is one of my favourite snacks. the outer crust is so crunchy, while the inside is soft and crumbly. it’s perfect served straight out of the oven, with the sweet and spicy sauce drizzled over the top.

ingredients
1 cauliflower, cut into medium-sized florets
drizzle of olive oil
For the batter
300ml almond milk, or any other plant-based milk
200g brown rice flour
For the coating
200g brown rice flour, or plain flour
2 teaspoons paprika
1 teaspoon ground cumin
pinch of sea salt
For the sauce
4 tablespoons brown rice syrup
4 tablespoons tomato puree
juice of half a lemon
2 teaspoons hot chilli powder
½ teaspoon cayenne pepper
pinch of sea salt
pinch of pepper
method
preheat oven to 200c, fan setting.
mix the batter ingredients in a large mixing bowl.
then in a separate bowl, mix the coating ingredients.
dip the cauliflower florets into the batter, before rolling in the coating, ensuring each floret is fully covered.
place the florets on a baking tray and roast for 30-35 minutes.

Spicy Drink Taste
I would like to also amend my earlier suggestion on how one must be free of technology when in the kitchen to allow for complete focus. Exceptions are made when you need to read the recipe on your phone since the printer ran out of ink.
We made one batch of plain marshmallows and then got fancy from there. Of course, I had to recommend the addition of some sort of booze. Maple syrup and pumpkin pie spice added a perfect hint of flavor. Fluffy, springy and spice-scented marshmallows. Heaven. Perfect for your hot cocoa mixed excessively by “stand”.
Spiced Maple Rum Marshmallows
Makes a ton, which is roughly 9 dozen

Marshmallows:
3 packages unflavored gelatin
1 teaspoon pumpkin pie spice
1 cup very cold water, divided
1 1/2 cups sugar
1 cup light corn syrup
1/4 teaspoon salt
1 tablespoon rum
1 tablespoon maple syrup

First dig out your whisk attachment and candy thermometer from the bottom of your odds n’ ends drawer. Then mix the powdered sugar, cornstarch and spice in a small bowl.

This bang bang cauliflower is one of my favourite snacks. the outer crust is so crunchy, while the inside is soft and crumbly. it’s perfect served straight out of the oven, with the sweet and spicy sauce drizzled over the top.

ingredients
1 cauliflower, cut into medium-sized florets
drizzle of olive oil
For the batter
300ml almond milk, or any other plant-based milk
200g brown rice flour
For the coating
200g brown rice flour, or plain flour
2 teaspoons paprika
1 teaspoon ground cumin
pinch of sea salt
For the sauce
4 tablespoons brown rice syrup
4 tablespoons tomato puree
juice of half a lemon
2 teaspoons hot chilli powder
½ teaspoon cayenne pepper
pinch of sea salt
pinch of pepper
method
preheat oven to 200c, fan setting.
mix the batter ingredients in a large mixing bowl.
then in a separate bowl, mix the coating ingredients.
dip the cauliflower florets into the batter, before rolling in the coating, ensuring each floret is fully covered.
place the florets on a baking tray and roast for 30-35 minutes.
five minutes before the end of the cooking time, remove the tray from the oven and drizzle the cauliflower with olive oil, before placing back in for the final 5 minutes to crisp up.
while this cooks, make the sauce by simply placing all of the ingredients into a small bowl and stirring until smooth.
then, once the cauliflower is cooked and crunchy, take it out of the oven and serve with the sweet & spicy sauce.

Now that the weather is starting to turn just the tiniest bit chilly, it’s time for soup! There’s nothing quite like a cozy bowl of soup to warm you up from the cold, especially if there are noodles in it.

I’m all about the fall weather, now that it’s the middle of September. I mean, I love summer, but I really, really love fall. Give me all the cozy, all the sweaters, and ALL the pumpkin spice. Hmm, would pumpkin spice soup taste good? I imagine it would be really really tasty: roasted pumpkin with all those warming spices sounds amazing.

Also amazing is this slightly spicy, super creamy, coconutty Thai red curry noodle soup. This soup is super simple to make thanks to store bought curry paste. Store bought curry paste is truly a kitchen lifesaver. It adds so much flavor to everything. It’s something Mike and I always have in our fridge, tucked away in case of emergencies.