Description
This Easy Sticky Sesame Cauliflower recipe features crispy baked cauliflower florets coated in a flavorful, sticky sesame sauce. A gluten-free, vegetarian-friendly dish perfect for a tasty appetizer or side, combining a light batter, crunchy breadcrumb topping, and a sweet-savory glaze with garlic, ginger, and a hint of heat from sriracha.
Ingredients
Cauliflower Batter and Coating
- 1 large head cauliflower (6-7 cups chopped)
- 2/3 cup rice flour (white or brown)
- 1/4 cup arrowroot starch
- 1 teaspoon garlic powder
- 1/2 cup non-dairy milk
- 2 tablespoon plain gluten free breadcrumbs (can substitute regular breadcrumbs)
Sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon neutral oil (olive, avocado, refined coconut, etc.)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup honey or maple syrup*
- 1/3 cup low sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1/2 tablespoon arrowroot starch* (only if using maple syrup)
- 1 tablespoon cold water (only if using maple syrup)
Instructions
- Preheat: Preheat the oven to 425°F (220°C) to prepare for baking the cauliflower.
- Whisk Batter: In a large bowl, whisk together rice flour, arrowroot starch, garlic powder, and non-dairy milk until smooth and free of clumps. If the batter is too thick, add a few extra tablespoons of non-dairy milk to thin it out.
- Coat Cauliflower: Add the chopped cauliflower florets into the batter and gently mix to ensure all pieces are coated. Alternatively, place the batter and cauliflower into a large plastic bag and shake to coat thoroughly.
- Bake Cauliflower: Transfer the coated cauliflower onto a parchment-lined baking sheet. Sprinkle the gluten-free breadcrumbs evenly over the top. Bake in the preheated oven for 30 minutes until crispy and golden.
- Prep Sauce: During the final 5-10 minutes of baking, prepare the sticky sauce.
- Sauté Garlic: Finely mince the garlic and sauté it in neutral oil over medium heat for 2-3 minutes until lightly golden and fragrant.
- Add Sauce Ingredients: Whisk in toasted sesame oil, grated ginger, honey or maple syrup, low sodium soy sauce or tamari, rice vinegar, and sriracha. Reduce heat to low and let the sauce simmer gently.
- Thicken Sauce: If using maple syrup, whisk together arrowroot starch and cold water in a small bowl, then pour into the sauce. Continue simmering, whisking occasionally to avoid lumps, until the sauce thickens. (Skip this step if using honey, as it thickens naturally.)
- Combine Sauce and Cauliflower: Once the cauliflower is done, let it cool for about 5 minutes. Then toss or brush the cauliflower with the prepared sticky sauce to coat evenly.
- Optional Crisping: If desired, return the coated cauliflower to the oven for an additional 5-10 minutes to crisp up the sauce and florets further.
- Serve: Sprinkle with chopped chives and sesame seeds before serving. Enjoy your sticky sesame cauliflower warm as a delicious appetizer or side dish!
Notes
- The arrowroot starch can be substituted with cornstarch or tapioca starch if unavailable.
- If using honey as the sweetener, there is no need to thicken the sauce separately as it thickens naturally.
- For a vegan option, use maple syrup instead of honey.
- Ensure to use low sodium soy sauce or tamari to keep the dish balanced in salt.
- Non-dairy milk options like almond, soy, or oat milk work well for the batter.
- Feel free to adjust sriracha quantity to control the heat level.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-inspired
