Nashville Hot Honey Cauliflower & Tofu Mushroom Cabbage Rolls & Chocolate Oreo Ice Cream

12h
Serves 1
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Directions

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