Baked Sticky Sesame Cauliflower
Ingredients
Cauliflower
- 1 large head cauliflower (6-7 cups chopped)*
- 2/3 cups rice flour (white or brown)
- 1/4 cup arrowroot starch*
- 1 tsp garlic powder
- 1/2 cup non-dairy milk
Sesame sauce
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil (olive, avocado, refined coconut)
- 3 cloves garlic
- 1 tsp fresh ginger
- 1/4 cup maple syrup
- 1/3 cup low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 1/2 tbsp arrowroot starch
- 1 tbsp cold water
Preparation
Preheat the oven to 425F.
In a large bowl, whisk together the rice flour, arrowroot starch, garlic powder and non-dairy milk. Be sure to mix until no clumps remain and it looks like batter.
Add the chopped cauliflower florets into the bowl and carefully mix to coat all of the pieces. Alternatively, you can add the batter and cauliflower to a large plastic bag and shake it up to coat everything.
Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.
During the final 5-10 minutes, prepare the sauce.
Mince the garlic very finely and add to a sauté pan with neutral oil. Sauté for about 2-3 minutes or until lightly golden brown.
Whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and sriracha. Let simmer over low heat.
In a small bowl, whisk together the arrowroot powder and water. Pour into the pot with the sauce.
Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once thick, remove from heat.
When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. At this point it is done cooking, but you can put it back in the oven for 5-10 minutes to crisp up if desired.
Sprinkle with chives, sesame seeds Enjoy
