Description
A light, baked alternative to takeout, this Sticky Sesame Cauliflower features crispy florets coated in a sweet and tangy sesame sauce.
Ingredients
For the Cauliflower
- 1 head Cauliflower, cut into bite-sized florets (Cut florets similar in size for even baking.)
- 1 cup All purpose flour (or a gluten free blend) (Use gluten-free flour blend for gluten-free version.)
- 2 tbsp Cornstarch (For extra crispiness.)
- 1 tsp Garlic powder
- 1 tsp Salt
- 1 cup Milk (dairy or unsweetened plant milk) (Use plant milk for vegan option.)
- 1 cup Panko breadcrumbs (For crunchy coating.)
- 2 tbsp Sesame seeds (For garnishing.)
- 2 tbsp Sliced green onions (For garnish.)
For the Sauce
- 1/2 cup Soy sauce (Tamari can be used for gluten-free.)
- 1/4 cup Honey or brown sugar (Substitute maple syrup for vegan.)
- 2 tbsp Rice vinegar
- 2 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1 tbsp Cornstarch slurry (Mix cornstarch with cold water.)
Instructions
Preparation
- Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cornstarch, garlic powder, and salt. Add milk and whisk until smooth.
Coating and Baking
- Dip cauliflower florets into the batter, letting the excess drip off, then roll in panko breadcrumbs.
- Place coated florets on the baking sheet with space between each piece.
- Bake for 20 minutes, flip, and bake for an additional 10 to 15 minutes until golden and crisp.
Saucing
- In a small saucepan, combine soy sauce, honey or brown sugar, rice vinegar, minced garlic, and grated ginger. Bring to a gentle simmer.
- Stir in cornstarch slurry and let it bubble for 30 to 60 seconds until thickened.
- Toss the baked cauliflower with the sesame sauce right before serving.
Notes
Store leftovers in a sealed container in the fridge for up to 3 days. Reheat in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Side Dish
- Cuisine: asian, Vegan