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