Nashville Hot Honey Cauliflower & Tofu Mushroom Cabbage Rolls & Chocolate Oreo Ice Cream
12h
Serves 1
Directions
- 1Cut the bread into slices.
- 2Separate the cauliflower florets.
- 3Pour milk into a bowl.
- 4Add hot honey sauce to the milk.
- 5Blend some ingredients in a blender.
- 6Dip cauliflower florets in batter.
- 7Coat the battered cauliflower in breadcrumbs.
- 8Place the coated cauliflower on a baking tray lined with parchment paper.
- 9Bake the cauliflower in the oven.
- 10Pour honey and other ingredients into a skillet.
- 11Add the baked cauliflower to the hot honey sauce in the skillet.
- 12Stir to coat the cauliflower with the hot honey sauce.
- 13Pour vegan whipping cream into a bowl.
- 14Mix it with an electric mixer.
- 15Add milk and cocoa powder to a bowl and mix.
- 16Pour the chocolate mixture into a loaf pan.
- 17Crush Oreos in a plastic bag using a meat tenderizer.
- 18Sprinkle crushed Oreos over the chocolate mixture in the loaf pan.
- 19Place the loaf pan in the freezer for 8-12 hours.
- 20Shred cabbage using a knife.
- 21Slice mushrooms.
- 22Grate carrots.
- 23Grate tofu.
- 24Add chopped cabbage to a pan.
- 25Add grated carrots and mushrooms to the pan.
- 26Add grated tofu to the pan.
- 27Add seasonings and sauce to the vegetables in the pan.
- 28Stir and cook until well combined and cooked through.
- 29Place a portion of the vegetable mixture onto a rehydrated rice paper wrapper.
- 30Fold the rice paper to enclose the filling, creating a roll.
- 31Double wrap the rolls in rice paper.
- 32Fry the rice paper rolls in a pan until crispy and golden brown.
- 33Scoop the chocolate Oreo ice cream into an ice cream cone.
Ingredients
- cauliflower
- vegan whipping cream
- mushrooms
- carrots
- cabbage
- tofu
- milk
- cocoa powder
- crushed Oreos
- rice paper
Equipment
knifecutting boardbowlsblenderbaking trayovenskilletmixergraterpan
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