Vegan Crispy Sesame Cauliflower
Ingredients
- 1 head cauliflower
Batter
- 3/4 cup water
- 1 cup brown rice flour or GF all-purpose flour
- 1 tablespoon liquid aminos or soy sauce
- 1 teaspoon garlic powder
- 1/2 cup GF breadcrumbs
Sesame sauce
- 1/4 cup liquid aminos or soy sauce
- 1/4 cup sweetener of choice (maple syrup, agave, coconut sugar, swerve)
- 3 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced
- 3 cloves garlic, minced
- 3 tablespoons chili garlic sauce
- 1 tablespoon tomato paste
- 2 tablespoons rice vinegar
- 1/8 teaspoon salt and pepper
- 1 teaspoon chili flakes (optional)
- 2 teaspoons tapioca flour, arrowroot powder, or corn starch and 2 tablespoons water
To serve
- 1 bunch broccolini
- 2 cups jasmine rice
- 3 green onions
- 1 tablespoon sesame seeds
Preparation
Mix together all ingredients for the batter in a bowl, except breadcrumbs. The consistency should be slightly thinner than pancake batter. Add cauliflower florets and toss to coat.
One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to an oiled parchment-lined baking sheet, ensuring not to overcrowd. Sprinkle with breadcrumbs.
Bake in a 400-degree oven for 25 minutes until golden.
Make sauce by adding all ingredients except tapioca flour to a small saucepan. Simmer to thicken. Mix tapioca flour with water and stir into sauce until desired texture is achieved.
Remove cauliflower from oven and let cool for 3-5 minutes to prevent sogginess. Transfer to a bowl and toss gently with sauce. Sprinkle with sesame seeds and green onion.
Serving suggestions
Serve with steamed broccolini and cooked jasmine rice.
