Sticky Sesame Cauliflower (Print Version)
# Ingredients:
→ Sticky Sesame Sauce
01 -
2 teaspoons sesame oil
02 -
2 teaspoons fresh ginger, grated
03 -
2 cloves garlic, minced
04 -
¼ cup gluten-free tamari or soy sauce
05 -
⅓ cup maple syrup
06 -
1½ tablespoons rice vinegar
07 -
1 teaspoon sriracha
08 -
2 teaspoons cornstarch (or 1½ teaspoons tapioca starch)
09 -
¼ cup cold water
→ Cauliflower Batter
10 -
½ cup rice flour
11 -
3 tablespoons tapioca or cornstarch
12 -
½ teaspoon garlic powder
13 -
¼ teaspoon salt
14 -
A dash each of black pepper and cayenne
15 -
½ cup water
16 -
2 teaspoons sesame oil
→ Main & Garnish
17 -
1 small head cauliflower, cut into even-sized florets
18 -
Sesame seeds (black and white) for garnish
19 -
Fresh scallions, chopped for garnish
# Instructions:
01 -
Warm up a skillet over medium heat. Drop in your sesame oil and let your ginger and garlic sizzle for about a minute until fragrant. Pour in the soy sauce, rice vinegar, and maple syrup, bringing it to a gentle boil. Mix your cornstarch with cold water until smooth, then stir it into your sauce. Let it bubble and thicken, then take it off the heat.
02 -
Heat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a big bowl, whisk together your dry batter ingredients. Add water and sesame oil, stirring until you've got a smooth batter.
03 -
Toss your cauliflower florets in the batter, working quickly as it'll start to thicken up as it sits. Spread them out on your lined baking sheet.
04 -
Pop your coated cauliflower in the oven for 30 minutes. While it's baking, make your sticky sauce if you haven't already.
05 -
You've got two options here: Either brush the sauce all over your baked cauliflower and return it to the oven for 10-15 minutes, or let the cauliflower cool slightly, then gently toss it in the sauce and return to the oven. Either way, bake until it's as sticky as you like.
06 -
Sprinkle with sesame seeds and fresh scallions. Enjoy it as is, pile it on some rice, or wrap it up in lettuce leaves!
# Notes:
01 -
For extra protein, you can swap some cauliflower with firm tofu, rehydrated soy curls, or seitan
02 -
The batter thickens as it sits, so work quickly when coating the cauliflower
03 -
You can adjust the sriracha amount to make it more or less spicy