Sticky Sesame Cauliflower with Vegetables
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 teaspoon garlic powder
- 3/4 cup unsweetened non-dairy milk mixed with two teaspoons apple cider vinegar
Sesame sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup maple syrup
- 1/3 cup low sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (or sriracha)
- 1/2 tablespoon arrowroot starch
- 1 tablespoon 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 mixed with apple cider vinegar until no clumps remain and it looks like batter.
Add the cauliflower florets to the bowl and mix thoroughly to coat all pieces.
Transfer to a baking sheet lined with parchment paper and bake for 30 minutes.
In a bowl, whisk together the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and chili garlic sauce, then set aside.
Add minced garlic to a sauté pan with olive oil and sauté until lightly golden brown.
Add the prepared sauce to 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.
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, coat with the sauce, return to the baking sheet, and bake for another 5 minutes to crisp up.
Garnish
Optionally garnish with black or white sesame seeds.
