This Sticky Sesame Cauliflower is baked instead of fried and covered with a sweet and spicy sticky Maple Syrup, Ginger and Garlic Sesame sauce. It’s sure to become a big favorite and is a healthier option to take-out.Ingredients:
- 1-2 tbsp. vegetable oil
- 1¼ cups unflavored soy or almond milk
- 1 cup whole wheat flour
- ½ tsp. salt
- ½ tsp. baking powder
- 1 large cauliflower crown, broken into florets
- ½ cup soy sauce
- ½ cup maple syrup
- ¼ cup rice vinegar
- 2 tsp. sesame oil
- 2 tsp. fresh grated ginger
- 2 garlic cloves, minced
- 1 tsp. sriracha
- 1 tbsp. cornstarch
- ¼ cup cold water
- 2 scallions, chopped
- toasted sesame seeds
- cooked rice, for serving
- Preheat oven to 450°. Use about 1 tablespoon of vegetable oil to coat the bottom of a large roasting pan or oven-safe skillet.
- Stir milk, flour, salt and baking powder together in small bowl. Dip cauliflower florets in mixture to coat, shaking off any excess batter. Arrange in a single layer in roasting pan or skillet.
- Bake 10 minutes.
- While cauliflower bakes, combine soy sauce, maple syrup, rice vinegar, sesame oil, ginger, garlic and sriracha in a small saucepan. Place over medium heat and bring to a simmer. Allow to simmer for 10 minutes. Stir cornstarch and water together in a small container until cornstarch is fully dissolved. Add to soy sauce mixture and stir to blend. Remove from heat.
- Remove cauliflower from oven and flip. Lightly brush florets with remaining tablespoon of oil. Return to oven and bake 5 minutes more, until they begin to sizzle and lightly crisp.
- Remove from oven and pour sauce over florets. Return to oven and bake 3-4 minutes more, just until sauce becomes very sticky and coasts florets.
- Serve over rice and sprinkle with sesame seeds and scallions.
You can also skip the rice and serve the cauliflower as a wing-style appetizer.