Baked Cauliflower with Sesame Sauce
Ingredients
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
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)
Preparation
Sauce
To prepare the sauce: In a bowl, whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce or sriracha then set aside
Add minced garlic to a sauté pan with olive oil and sauté until lightly golden brown
Add prepared sauce into pan and let simmer over low heat
In a small bowl, whisk together the arrowroot powder and cold water then pour into the pan with the sauce
Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming and once it thickens, remove from heat
Cauliflower
Preheat the oven to 425F
In a large bowl, whisk together the flour, arrowroot starch, garlic powder, onion powder, salt and non-dairy milk and ACV and mix 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
When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce and once coated add cauliflower back into baking sheet with lined parchment paper and put back in the oven for 5 minutes to crisp up
Notes
This sauce is versatile and can be served with various veggies and grains like quinoa for a satisfying meal
