Saturday, October 31, 2015
This is one of the only vegan YouTube channels I watch after my recent unsubscribe purge. They make daily vlogs on this channel, and they each have individual channels as well. Hannah's channel is High Carb Hannah, and Derek's channel is Unconventional Living. I discovered both channels individually, and was pleasantly surprised to see them as a couple. Their daily vlogs are a lot of fun, and have become an important part of my morning.
When Hannah made this dish, it looked so amazingly delicious, but cauliflower is one of two vegetables I can't stand. The other is asparagus. Blech. I did make cauliflower buffalo wings over the summer that made cauliflower edible, so I decided to be brave and try this recipe. The sauce looked so flavorful, I figured it had to cancel out most of the cauliflower taste.
I whipped this up while listening to The Young Turks, and not only do I love it, but I already want to make it again! The sauce is out of this world, and it's going to be my new go to sauce for my oven baked tofu! The cauliflower gets soft, while the breading stays pretty crispy. I feel like this is what you serve to people like me who shudder at the thought of cauliflower. It's super easy, and doesn't dirty every pot in the house. This is the second or third recipe of theirs I've made that has been a smashing success!
I had a very cruciferous day yesterday. I had some balsamic roasted Brussels sprouts and potatoes for breakfast, and a mid-afternoon green juice with lots of Tuscan kale.
If you do anything this weekend, do yourself the biggest favor and make this cauliflower. It's a life changer!