Better Than Takeout Sesame Cauliflower
Ingredients
- 1 head cauliflower, cut into medium florets, stems removed
Batter
- 3/4 cup water
- 1 cup brown rice flour or gluten-free all-purpose flour
- 1 tablespoon liquid aminos or soy sauce
- 1 teaspoon garlic powder
- 1/2 cup gluten-free breadcrumbs
Sesame sauce
- 1/4 cup liquid aminos or soy sauce
- 1/4 cup sweetener of choice (such as maple syrup, agave, coconut sugar, or swerve)
- 3 tablespoons sesame seeds
- 1 tablespoon sesame oil
- 1 tablespoon minced ginger
- 3 cloves minced garlic
- 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 cornstarch + 2 tablespoons water
To serve
- 1 bunch broccolini, steamed
- 2 cups jasmine rice, cooked
- 3 green onions, chopped
- 1 tablespoon sesame seeds
Preparation
Mix together all ingredients for batter in a bowl, except breadcrumbs. It 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 to 5 minutes to prevent sogginess.
Transfer to a bowl and toss gently with sauce. Sprinkle with sesame seeds and green onion.
