Sticky & Crispy Sesame Cauliflower
Course: Appetizers, SidesCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
45
minutesTotal time
55
minutesIngredients
- For Cauliflower
1 head of cauliflower (about 2 ½ lbs)
1 cup cassava flour
½ teaspoon garlic powder
1 tablespoon sesame seeds
1 ½ cups water, plus extra
sea salt and ground black pepper, to taste
- For Sticky Sesame Sauce
½ cup tamari soy sauce
¼ cup maple syrup
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon tomato paste
3 cloves garlic, peeled and finely minced
3-inch piece fresh ginger, peeled and finely minced
2 tablespoon chili paste (or to taste)
2 tablespoons sesame seeds
Directions
- Preheat oven to 450 degrees F. Line 2 baking sheets with parchment paper.
- Cut cauliflower into small florets.
- Combine cassava flour, water, garlic powder, sesame seeds, salt, and pepper in a bowl. Whisk to combine. Add in a table spoon of water, if needed.
- Drop cauliflower florets into batter and stir until all pieces are coated. Carefully transfer battered cauliflower to baking sheets, making sure not overlap any. Bake for 20 minutes.
- Add tamari, maple syrup, sesame oil, rice vinegar, tomato paste, chili paste, garlic, ginger, and sesame seeds to a small saucepan. Bring to a boil over medium heat. Let simmer for 5 minutes or until slightly reduced. Set aside.
- Once cauliflower is done, remove and let cool slightly than transfer to a large bowl. Cover with 3 tablespoons of sesame sauce. Toss to thoroughly coat cauliflower.
- Return cauliflower to oven for another 20 minutes, or until edges are starting to darken. Remove let it rest for 5 minutes before.
- Serve over lettuce wraps, on rice etc., Drizzled with remaining sauce and topped with extra sesame seeds, and chopped green onions.
- Enjoy!
