Sticky Sesame Cauliflower with Sauce
Ingredients
Cauliflower
- 1 large head cauliflower
- 3/4 cups oat flour (or regular flour)
- 1/2 cup arrowroot (or corn starch)
- 1/2 teaspoon sea salt
- 1/2 teaspoon onion powder
- 1 tsp garlic powder
- 3/4 cup unsweetened non-dairy milk + two teaspoons apple cider vinegar (mixed)
Sesame sauce
- 1 tbsp toasted sesame oil
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp fresh ginger grated
- 1/4 cup maple syrup
- 1/3 cup low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce (or sriracha)
- 1/2 tbsp arrowroot starch
- 1 tbsp cold water
Preparation
Preheat the oven to 425F.
In a large bowl, whisk together the flour, arrowroot starch, garlic powder, onion powder, salt and non-dairy milk/ACV mixture until no clumps remain and it looks like batter.
Add the cauliflower florets into the bowl and thoroughly mix to coat all of the pieces.
Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.
To prepare the sauce, whisk together the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce in a bowl, then set aside.
Add minced garlic to a sauté pan with olive oil and sauté until lightly golden brown.
Add the prepared sauce into the pan and let it simmer over low heat.
In a small bowl, whisk together the arrowroot powder and cold water, then pour it into the sauce in the pan.
Let the sauce simmer over low heat until thick, whisking occasionally to prevent clumps, then remove from heat.
When the cauliflower is done, let it cool for about 5 minutes, then coat it with the sauce and return it to the baking sheet to bake for another 5 minutes to crisp up.
Optional garnish
Garnish with black or white sesame seeds.
