Sticky Sesame Cauliflower



Ingredients
Cauliflower
  • 1 large head cauliflower , cut into bite-sized florets (about 1.5 lbs)
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1/4-1/2 teaspoon salt
  • 1/2 cup non-dairy milk , unsweetened
  • 1/2 cup water , more if needed
Sauce
  • 1/4 cup tamari , low sodium (sub soy sauce)
  • 1/4 cup agave nectar (sub maple syrup or light brown sugar)
  • 3 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon sriracha
  • 1 tablespoon fresh ginger , peeled and grated (sub frozen or paste)
  • 3 cloves garlic , minced or crushed
  • 1/2 cup vegetable broth , low sodium
  • 2 tablespoons corn starch
For Serving (Optional)
  • 3 green onions , sliced
  • 2-3 teaspoons toasted sesame seeds
  • 3 cups cooked rice
Instructions
Cauliflower
  1. Preheat over to 425° F (220° C). Line a large baking sheet with parchment paper. 
  2. In a large bowl, whisk together the flour, cornstarch, and salt. Now pour in the milk and water and whisk to combine well. The batter should be thick, but still pourable. If it's too thick, add a few tablespoons of water. 
  3. Place a handful of cauliflower in the bowl and toss to coat well. Lightly shake off excess batter and place on baking sheet, leaving room in between each piece. (to make it faster, I put a bunch of battered cauliflower on a cooling rack to drain with parchment paper underneath) Place in the oven for 20 minutes to lightly crisp. Flip over pieces at the halfway mark. 

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