Sticky Sesame Cauliflower
Ingredients
- cauliflower:
- 1 large head cauliflower (6-7 cups chopped)*
- 2/3 cups rice flour (white or brown)
- 1/4 cup arrowroot starch*
- 1 tsp garlic powder
- 1/2 cup non-dairy milk
- sesame sauce:
- 1 tbsp toasted sesame oil
- 1 tbsp neutral oil (olive, avocado, refined coconut)
- 3 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 sriracha
- 1/2 tbsp arrowroot starch
- 1 tbsp cold water
Preparation
Preheat the oven to 425f
In a large bowl, whisk together the rice flour, arrowroot starch (see notes for substitutions), garlic powder and non-dairy milk
Be sure to mix until no clumps remain and it looks like batter
Add the chopped cauliflower florets into the bowl and carefully mix to coat all of the pieces
Alternatively, you can add the batter and cauliflower to a large plastic bag and shake it up to coat everything
Transfer to a baking sheet lined with parchment paper and bake for 30 minutes
During the final 5-10 minutes, prepare the sauce
Mince the garlic very finely and add to a sauté pan with neutral oil
Sauté for about 2-3 minutes or until lightly golden brown
Whisk in the sesame oil, grated ginger, maple syrup, soy sauce, rice vinegar and sriracha
Let simmer over low heat
In a small bowl, whisk together the arrowroot powder and water
Pour into the pot with the sauce
Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming
Once thick, remove from heat
When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce
At this point, it is done cooking, but you can put it back in the oven for 5-10 minutes to crisp up if desired
