Easy Vegan Sticky Sesame Cauliflower
Ingredients
Cauliflower
- 1 large head cauliflower, cut into bite-sized florets (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4 - 1/2 teaspoon salt
- 1/2 cup unsweetened non-dairy milk
- 1/2 cup water, more if needed
Sauce
- 1/4 cup low sodium tamari (substitute soy sauce)
- 1/4 cup agave nectar (substitute maple syrup or light brown sugar)
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- 1 tablespoon fresh ginger, peeled and grated (substitute frozen or paste)
- 3 cloves garlic, minced or crushed
- 1/2 cup low sodium vegetable broth
- 2 tablespoons cornstarch
For serving
- 3 green onions, sliced
- 2-3 teaspoons toasted sesame seeds
- 3 cups cooked rice
Preparation
Cauliflower
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper and set aside.
In a large bowl, whisk together the flour, cornstarch, and salt. Pour in the non-dairy milk and water and whisk to combine well. The batter should be thick but pourable; add more water if needed.
Coat the cauliflower florets in the batter, shake off excess, and place on the baking sheet with space between each piece. Bake for 20 minutes, flipping halfway through, until lightly crisp. For faster preparation, place battered cauliflower on a cooling rack to drain with parchment paper underneath.
Sauce
In a large pan over medium heat, add tamari, agave nectar, rice vinegar, sesame oil, sriracha, ginger, and garlic. Whisk to combine and bring to a slight simmer.
In a small bowl, whisk together cornstarch and vegetable broth, then pour into the pan. Simmer until the sauce thickens and becomes sticky, about 5 minutes, stirring often to prevent burning; adjust heat if necessary.
Add the baked cauliflower to the sauce and toss to coat well. Remove from heat, top with sliced green onions and sesame seeds if desired, and serve over rice.
