Description
A flavorful delight featuring crispy cauliflower drizzled in a sweet and savory sesame sauce, perfect for any occasion.
Ingredients
Scale
- 1 medium cauliflower, cut into florets
- 1/3 cup rice flour
- 1 tbsp cornstarch
- 1 tsp oil
- 1/2 tsp garlic powder (optional)
- 1/3 – 1/4 cup water
- 1.5 tbsp sesame oil
- 1/4 cup light soy sauce
- 1 tbsp rice wine vinegar
- 1–2 tbsp Sriracha sauce (adjust to taste)
- 1 » fresh ginger, finely minced
- 4–5 cloves fresh garlic, finely minced
- 2–3 tbsp honey or maple syrup
- 1 tbsp cornstarch (for thickening)
- 1/4 cup water (for thickening)
- Sesame seeds (for garnish)
- Sliced spring onions (for garnish)
- Sliced chilies (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Toss the cauliflower florets in a bowl with rice flour, cornstarch, oil, and garlic powder. Drizzle in water gradually until the florets are well coated but not too soggy.
- Spread the cauliflower on a baking sheet lined with parchment paper in a single layer and bake for 20 minutes, flipping halfway through, until golden and crispy.
- While the cauliflower is baking, whisk together sesame oil, soy sauce, rice wine vinegar, Sriracha, ginger, garlic, and honey in a saucepan over medium heat.
- In a small bowl, mix 1 tbsp cornstarch with 1/4 cup water until dissolved. Gradually add this mixture to the sauce, stirring continuously until it thickens.
- Once the cauliflower is done, toss it in the sauce until coated.
- Plate your sticky sesame cauliflower, and garnish with sesame seeds, sliced spring onions, and chilies before serving.
Notes
Tip: Avoid overmixing the batter to keep the cauliflower crispy, and check doneness to ensure a perfect texture.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg