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Sticky Sesame Cauliflower (Vegan)
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Ingredients:
1 Head of Cauliflower, cut into bite sized pieces
1 Cup Flour
2 Tbsp Corn Starch
1/2 Tsp Salt
1/2 Cup Unsweetened Almond Milk
1/2 Cup Water
Sesame Seeds, for topping
Green Onion, sliced, for topping
White Rice, for serving
Preheat the oven to 425 degrees and start to prep the ingredients. Place a piece of parchment paper on the counter and place a cooling rack on top of it.
Peel and chop the ginger and chop the cauliflower and green onions. Set aside.
Add the flour, cornstarch, salt, almond milk, and water to a large mixing bowl. Whisk together until well combined. The batter will be thick. If the batter is too thick, add 1 Tbsp water and whisk again.
Add the cauliflower to the batter and stir or toss to coat. Remove the cauliflower and place on the cooling rack to help drain the excess batter.
Next, place the coated cauliflower on a baking sheet, leaving space between each piece. Bake for 10 minutes, remove from the oven and flip over each piece, then bake for another 10 minutes.
While the cauliflower is baking, make the Sticky Sesame Sauce (see ingredient list below). Add the tamari, agave nectar, rice vinegar, sesame oil, sriracha, ginger, and garlic to a saucepan or skillet. Whisk to combine and bring to a simmer.
In a small bowl, combine the vegetable broth and corn starch. Pour into the saucepan or skillet and whisk to combine. Continue to simmer, stirring occasionally, until the sauce thickens. This will take about 5 minutes.
Pour the cauliflower in a large bowl then pour the sauce on top. Stir to coat. **This recipe makes enough sauce to coat the cauliflower but there will not be any leftover. If you want leftover sauce, make sure to double the sauce recipe.
Serve warm on a bed of white rice. Sprinkle sesame seeds and sliced green onions on top. Enjoy!
Sticky Sesame Suace
1/4 Cup Tamari, can substitute soy sauce
1/4 Cup Agave Nectar, can substitute maple syrup
3 Tbsp Rice Vinegar
1 Tbsp Toasted Sesame Oil
1 Heaping Tbsp Sriracha
1 1/2 Tbsp Fresh Ginger, peeled and grated or chopped
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1 1/2 Tbsp Fresh Ginger, peeled and grated or chopped
1 Tbsp Minced Garlic
1/2 Cup Vegetable Broth
2 Tbsp Corn Starch
Directions:
Preheat the oven to 425 degrees and start to prep the ingredients. Place a piece of parchment paper on the counter and place a cooling rack on top of it.
Peel and chop the ginger and chop the cauliflower and green onions. Set aside.
Add the flour, cornstarch, salt, almond milk, and water to a large mixing bowl. Whisk together until well combined. The batter will be thick. If the batter is too thick, add 1 Tbsp water and whisk again.
Add the cauliflower to the batter and stir or toss to coat. Remove the cauliflower and place on the cooling rack to help drain the excess batter.
Next, place the coated cauliflower on a baking sheet, leaving space between each piece. Bake for 10 minutes, remove from the oven and flip over each piece, then bake for another 10 minutes.
While the cauliflower is baking, make the Sticky Sesame Sauce (see ingredient list below). Add the tamari, agave nectar, rice vinegar, sesame oil, sriracha, ginger, and garlic to a saucepan or skillet. Whisk to combine and bring to a simmer.
In a small bowl, combine the vegetable broth and corn starch. Pour into the saucepan or skillet and whisk to combine. Continue to simmer, stirring occasionally, until the sauce thickens. This will take about 5 minutes.
Pour the cauliflower in a large bowl then pour the sauce on top. Stir to coat. **This recipe makes enough sauce to coat the cauliflower but there will not be any leftover. If you want leftover sauce, make sure to double the sauce recipe.
Serve warm on a bed of white rice. Sprinkle sesame seeds and sliced green onions on top. Enjoy!
Sticky Sesame Suace
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