Vegan Crispy Sesame Cauliflower with Ginger Sauce
Ingredients
- 1 small cauliflower
- 1/3 cup flour (can be gluten-free)
- 1/3 cup water
- Pinch of salt and pepper
- Pinch of garlic and onion powder
- 1 clove garlic
- 1 piece ginger (same size as garlic clove)
- 2 tablespoons brown sugar or maple syrup
- 1 tablespoon rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1/2 cup vegetable stock
- 1 teaspoon cornflour
- 1 tablespoon water (for cornflour slurry)
Preparation
Mix the flour, water, salt, pepper, garlic powder, and onion powder to make a batter and coat the cauliflower florets.
Place the coated cauliflower on a baking tray, spray with a little olive oil, and bake in an oven at 180°C for 40 minutes or until golden.
For the sauce, finely chop 1 clove of garlic and grate a piece of ginger the same size as the garlic.
In a pan, mix the garlic, ginger, 2 tablespoons brown sugar or maple syrup, 1 tablespoon rice wine vinegar, 1 teaspoon toasted sesame oil, and 1/2 cup vegetable stock, then bring to a boil.
Mix 1 teaspoon cornflour with 1 tablespoon water to make a slurry, add it to the sauce, stir, and cook on low heat until it thickens.
Coat the baked cauliflower with the thickened sauce.
