Chinese | Sticky Sesame Cauliflower

Posted on June 29, 2020

A favorite! We make it often.

Yield: 4 servings

Ingredients

Sesame Soy Sauce:

 

2 teaspoons sesame oil

2 teaspoons freshly grated ginger

2 cloves of garlic, minced

1/4 cup tamari or soy sauce

1/3 cup maple syrup

1 1/2 tablespoons rice vinegar

1 teaspoon sriracha

2 teaspoons cornstarch

1/4 cup cold water

 

Cauliflower:

 

1/2 cup rice flour

3 tablespoons cornstarch

1/2 teaspoon garlic powder

1/4 teaspoon salt

dash of freshly ground black pepper

1/2 cup water

2 teaspoons sesame oil

1 small head of cauliflower, cut into small florets

sesame seeds (black and white)

green onions, sliced

 

Method

Sesame Soy Sauce:

Heat a skillet over medium heat. Add sesame oil, garlic, and ginger. Cook for about 30 seconds or until fragrant. Add the soy sauce, rice vinegar, maple syrup and bring to a boil. Mix the cornstarch in the water and add this slurry to sauce. Bring to a boil to thicken. Remove from heat.

Cauliflower:

Preheat the oven to 425°F. (Breville = Roast, 425°F, Super Convection)

In a medium bowl, add the dry batter ingredients and whisk to mix. Add the wet batter ingredients and mix until smooth. Add the cauliflower. Toss around until coated.

Transfer the cauliflower to a baking sheet. Roast for 30 minutes or until done. When done, remove from oven. Move the cauliflower close together, pour sauce on, stir around to coat cauliflower, space out the cauliflower again, put back in oven for 10 minutes or so.

To serve, sprinkle black and white sesame seeds and green onions over the top. Serve with rice.

 

(Ref. "Sticky Sesame Cauliflower" recipe, Vegan Richa blog.)