Orange Teriyaki Glazed Battered Cauliflower
Ingredients
- 1-2 Tbsp vegetable oil
- 2 1/2 cups non-dairy milk
- 2 cups all-purpose or GF flour
- 1 tsp salt
- 1 tsp baking powder
- 1 large cauliflower crown, broken into florets
Sauce
- 1/2 cup light soy sauce
- 1/2 cup pure maple syrup
- 1/4 cup rice vinegar
- Zest and juice from 1 orange
- 1 Tbsp sesame oil
- 1 Tbsp fresh grated ginger
- 2 garlic cloves, minced
- 1 tsp sriracha (optional)
- 2 Tbsp tapioca starch
- 1 cup cold water
Garnishes
- Toasted sesame seeds
- Green onions
Preparation
Preheat oven to 450°F and line a baking sheet with parchment paper or oil it.
Stir non-dairy milk, flour, salt, and baking powder together in a small bowl. Generously coat each cauliflower floret in the batter and arrange in a single layer on the baking sheet. Bake for 15 minutes.
Mix tapioca starch and water first, then add all the other sauce ingredients to a saucepan and heat until hot and thick.
Flip the florets and sprinkle or brush some oil on them. Bake for an additional 10 minutes.
Pour most of the sauce over the florets and gently stir to coat. Bake for 5 more minutes.
Remove from the oven and sprinkle with toasted sesame seeds. Top with green onions and other garnishes.
Notes
Sesame seeds are key and cannot be skipped.
