MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vegan Teriyaki Cashew Cauliflower
 Categories: Stirfry, Vegetarian
      Yield: 5 Servings
 
      2 sm Cauliflower head (1 lg);
           -cut into florets

MMMMM---------------------------BATTER--------------------------------
      2 c  All-purpose flour
      2 c  Masa flour
      2 ts Creole seasoning
      1 ts Mushroom powder
      2 ts Onion powder

MMMMM--------------------------BREADING-------------------------------
      1    Container vegan panko
    1/4 c  Teriyaki powder seasoning

MMMMM---------------------------SAUCE--------------------------------
      2 tb Oil; from frying
      1 c  Raw cashews
      1    Bottle vegan teriyaki sauce;
           - (I used blue dragon)
      2 c  Green onions; sliced
 
  Boil cauliflower for 3 minutes then drain and set aside.
  
  In a mixing bowl prepare batter by mixing flours with seasoning and
  several cups of water to form a pancake like batter.
  
  In another mixing bowl prepare dry breadcrumbs by mixing panko with
  seasoning.
  
  Dip each cauliflower floret in wet batter then dry breadcrumbs and fry
  until crispy about 3 minutes in small batches. Drain and set aside.
  
  After you finish frying the cauliflower heat a wok on medium heat and
  add a 2 tb of left-over frying oil to the wok and toast your cashew
  in the oil. then reduce heat and add cauliflower and teriyaki sauce
  then green onions tossing with a wooden spoon until well coated.
  
  Recipe by Sarah, C.
 
MMMMM