Sticky Sesame Cauliflower Recipe (Gluten free Vegan)

Sticky Sesame Cauliflower Recipe (Gluten free Vegan)

     This Sticky Sesame Cauliflower is a crowd pleaser! Cauliflower is battered and baked , then coated in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups. Vegan Gluten-free Nut-free Refined sugar free Recipe.

     When you need some sticky sweet tangy delicious sauced something, cauliflower fits right in. Cauliflower florets are tossed in a rice flour and starch batter and baked to crisp. The sticky sesame sauce uses sesame oil, garlic, ginger, soy/tamari, vinegar, maple syrup and some sriracha for heat for a addictive flavor profile. Brush this sticky sauce on the baked cauliflower and serve, or bake again for more sticky crispy cauliflower!

     Serve it over rice, by itself or in lettuce wraps! I use sesame oil in the batter and the sauce for extra sesame flavor profile. For additional protein, add in some firm tofu, seitan or soycurls with the

 cauliflower.

TIPS TO MAKE CRISPY STICKY SESAME CAULIFLOWER:

• For a nicely crispy result, bake the cauliflower on a baking sheet.
• Bake the sauce coated cauliflower for longer.
• Use smaller size cauliflower florets

Ingredients:

Sesame Soy Sauce:

• 2  tsp. sesame oil
• 2  tsp  fresh grated ginger
• 2  cloves of garlic , minced
• 1/4 cup  (59.15 ml) gluten-free tamari or soy sauce
• 1/3  cup  (78.86 ml) maple syrup
• 1.5 tbsp  rice vinegar
• 1  tsp  sriracha
• 2 tsp  cornstarch or 1.5 tsp tapioca starch
• 1/4  cup  (59.15 ml) cold water

Cauliflower:

• 1/2 cup rice flour
• 3 tbsp tapioca or corn starch.
• 1/2  teaspoon garlic powder
• 1/4  teaspoon  salt
• dash of black pepper and cayenne
• 1/2 cup (118.29 ml) water
• 2 tsp sesame oil
• 1  (265 g) small head of cauliflower , chopped into equal size florets
• Garnish: sesame seeds and scallions

Instructions:

1.Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook the garlic ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix cornstarch in the water and add this cornstarch slurry and bring to a boil to thicken, Take off heat.

2.Cauliflower: Preheat the oven to 425 deg F ( 220 C). Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and min until smooth.

3.Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.

4.Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.

Once baked, you can do one of the following:

1. Brush the sauce over the cauliflower florets and bake for additional 10 to 15 mins (time depends on how crisp and sticky you want the sauce)

2. Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.

Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps!

Notes:

• Sub some of the cauliflower with firm tofu, rehydrated soy curls, or seitan for added protein.
• Nutrition is for 1 serve, does not include rice

                                                                                                                                          EnjoyFood!