Sticky Sesame Cauliflower (Print Version)
# Ingredients:
→ Sticky Sesame Sauce
01 -
1 teaspoon sriracha
02 -
1½ tablespoons rice vinegar
03 -
2 teaspoons fresh ginger, grated
04 -
2 cloves garlic, minced
05 -
¼ cup cold water
06 -
2 teaspoons sesame oil
07 -
⅓ cup maple syrup
08 -
2 teaspoons cornstarch (or 1½ teaspoons tapioca starch)
09 -
¼ cup gluten-free tamari or soy sauce
→ Cauliflower Batter
10 -
A pinch each of cayenne and black pepper
11 -
2 teaspoons sesame oil
12 -
½ teaspoon garlic powder
13 -
3 tablespoons tapioca or cornstarch
14 -
¼ teaspoon salt
15 -
½ cup rice flour
16 -
½ cup water
→ Main & Garnish
17 -
Sesame seeds (white and black), for topping
18 -
Fresh scallions, finely chopped for garnish
19 -
1 small cauliflower head, broken into florets
# Instructions:
01 -
Put your skillet on medium heat and add sesame oil. Toss in ginger and garlic, stirring until fragrant, which should take about a minute. Add tamari, vinegar, and maple syrup, letting it bubble gently. Combine cornstarch and water until smooth, then stir that into the pan. Let it simmer and thicken before taking it off the heat.
02 -
Turn on the oven to 425°F (220°C) and set up a baking sheet with some parchment. In a big bowl, mix your dry batter ingredients. Pour in water and sesame oil, giving it a good stir until it's smooth without lumps.
03 -
Drop the cauliflower pieces into the batter. Move quickly since the batter might thicken if it sits too long. Spread them evenly across your lined sheet.
04 -
Bake your coated cauliflower at 425°F for 30 minutes. If you haven't made your sauce yet, now's the time to do that while the cauli cooks.
05 -
You can either take the baked cauliflower and brush it with sauce before putting it back in the oven for 10–15 minutes. Or let the cauliflower cool a bit, toss it gently in the sauce, then bake it again. Either method works to get it sticky to your liking.
06 -
Top with chopped scallions and sesame seeds right before serving. It’s perfect on its own, over rice, or try wrapping it in lettuce!
# Notes:
01 -
Firm tofu, cooked seitan, or rehydrated soy curls are great swaps for part of the cauliflower if you want to add protein.
02 -
The batter can thicken if left sitting too long, so work as quickly as you can while coating.
03 -
Feel free to adjust the sriracha to control how spicy the dish gets.