why make this recipe
Sticky Sesame Cauliflower is a fantastic dish that is not only delicious but also a great option for a healthier meal. It combines the crunchiness of cauliflower with a sticky, flavorful sauce. Whether you’re looking for a side dish or a main course, this recipe is versatile and easy to prepare. Plus, it’s plant-based, making it suitable for a variety of diets.
how to make Sticky Sesame Cauliflower
Ingredients:
- 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
- Spring onions (for garnish)
- Sliced Chillis (for garnish)
Directions:
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Cauliflower: Preheat your oven to 425°F (220°C). In a large bowl, mix the rice flour, cornstarch, and garlic powder. Add water gradually until you have a smooth batter. Dip each cauliflower floret into the batter and place them on a baking sheet lined with parchment paper. Bake for about 25-30 minutes until they are golden and crispy.
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Sauce: While the cauliflower is baking, prepare the sauce. In a saucepan, heat the sesame oil over medium heat. Add the minced ginger and garlic, stirring for a minute until fragrant. Then, pour in the light soy sauce, rice wine vinegar, and sriracha sauce. Mix well. In a small bowl, combine the cornstarch and water to create a slurry. Add this to the sauce and cook until it thickens.
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Assembly: Once the cauliflower is baked, remove it from the oven and toss it in the sauce until evenly coated. Serve hot, garnished with sesame seeds, sliced spring onions, and chilies.
how to serve Sticky Sesame Cauliflower
Sticky Sesame Cauliflower can be enjoyed on its own or served alongside steamed rice or noodles. It makes a great appetizer or party snack. You can also serve it with a side of fresh salad for a complete meal.
how to store Sticky Sesame Cauliflower
To store leftover Sticky Sesame Cauliflower, place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to three days. To reheat, simply warm it in the oven or microwave until heated through.
tips to make Sticky Sesame Cauliflower
- Make sure the cauliflower is well-coated in the batter for optimal crispiness.
- If you like it spicier, you can add more Sriracha to the sauce or top with sliced fresh chilies.
- For added texture, consider adding chopped nuts or seeds to the dish before serving.
variation
You can create different flavors by changing the sauce. Try adding teriyaki sauce, or a sweet and sour sauce for a different twist. You can also substitute cauliflower with broccoli or even tofu for variety.
FAQs
Can I make this recipe gluten-free?
Yes! Use gluten-free soy sauce and rice flour to make it gluten-free.
How can I make it spicier?
Feel free to add more Sriracha sauce or mix in some chili flakes.
Can Sticky Sesame Cauliflower be frozen?
It’s best enjoyed fresh, but if you have leftovers, you can freeze the sauce separately. The cauliflower might lose some texture if frozen directly.
Sticky Sesame Cauliflower
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the rice flour, cornstarch, and garlic powder. Add water gradually until you have a smooth batter.
- Dip each cauliflower floret into the batter and place them on a baking sheet lined with parchment paper.
- Bake for about 25-30 minutes until they are golden and crispy.
- While the cauliflower is baking, prepare the sauce. In a saucepan, heat the sesame oil over medium heat.
- Add the minced ginger and garlic, stirring for a minute until fragrant.
- Then, pour in the light soy sauce, rice wine vinegar, and sriracha sauce. Mix well.
- In a small bowl, combine the cornstarch and water to create a slurry. Add this to the sauce and cook until it thickens.
- Once the cauliflower is baked, remove it from the oven and toss it in the sauce until evenly coated.
- Serve hot, garnished with sesame seeds, sliced spring onions, and chilies.