Sticky Sesame Cauliflower Food

STICKY SESAME CAULIFLOWER

Steps:

• Preheat the oven to 425 degrees Fahrenheit and prepare two large baking sheets lined with parchment paper.
• In a mixing bowl, stir together the flour, garlic powder, and salt. Add 1 cup of water and stir. Continue adding water 1 tablespoon at a time until a pancake batter-esque consistency is reached. You want batter that is thick enough to stay on a cauliflower floret but thin enough that you can easily shake off the excess. I usually need another couple of tablespoons of additional water.
• One by one, dip the cauliflower florets into the batter, gently shake off extra batter, and place them onto the baking sheet. Leave plenty of space between florets on the baking sheet so that they can get crispy. You may not be able to quite fit a whole head of cauliflower on two baking sheets.
• Bake the battered cauliflower for 20 minutes, rotate the position of the trays, and then bake for another 5-10 more minutes or until crispy and browned.
• Meanwhile, heat two teaspoons of the sesame oil in a small saucepan. Add the garlic and ginger and saute over medium-low heat, stirring frequently, for about 60-90 seconds, or until the garlic and ginger are softened and fragrant.
• Add the rest of the sauce ingredients and stir well. Continue cooking on medium-low heat, stirring frequently, for about 5 minutes, or until the sauce is bubbling and thickened slightly. Turn the heat to low and leave on the burner, stirring occasionally to keep from sticking. Stir in the remaining sesame oil just before mixing with the cauliflower. (I do this to make sure there's a nice noticeable sesame flavor).
• Once the cauliflower is done baking, use a spatula to gently mix it together with the sauce in a bowl or the saucepan if large enough. Spread it back out on the baking sheets, and return it to the oven for just 2-4 minutes, to thicken the sauce onto the cauliflower. Watch it carefully, as the sticky sesame sauce can burn quickly. Remove from the oven and serve immediately, sprinkled with sesame seeds and chopped green onions if desired.

STICKY SESAME CAULIFLOWER RECIPE (GLUTEN FREE VEGAN)

Steps:

• Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook the garlic ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix cornstarch in the water and add this cornstarch slurry and bring to a boil to thicken, Take off heat.
• Cauliflower: Preheat the oven to 425 deg F ( 220 C). Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and min until smooth.
• Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
• Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.
• Once baked, you can do one of the following: 1. Brush the sauce over the cauliflower florets and bake for additional 10 to 15 mins (time depends on how crisp and sticky you want the sauce)2. Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.
• Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps!

STICKY CRISPY CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Liberally grease 2 parchment-lined baking sheets with olive oil.
• In a medium-large mixing bowl, combine the flour, cornstarch, baking powder, garlic, ginger, and salt. Make a well in the middle and stir in the sparkling water, whisking with a fork to form a smooth batter.
• Add the cauliflower florets and gently toss to coat them evenly in the batter.
• Place the florets onto the baking sheets, allowing a space between each piece to help them crisp up in the oven (if they are too close, they will steam each other). Bake, turning once, until crispy and golden brown, about 10 minutes.
• Meanwhile, make the sauce: Place the brown sugar, ketchup, tamari, vinegar, sesame oil, sriracha and garlic in a small saucepan. Using a wooden spoon, mix well and bring to a gentle, bubbling simmer. Cook, stirring often, until it reduces into a glossy consistency that coats the back of the wooden spoon, about 10 minutes.
• Remove the cauliflower from the oven and tip into a bowl. Drizzle over the sweet and sour sauce, add most of the cilantro and scallions, leaving some behind for garnish, and gently toss to coat each floret.
• Transfer to a serving plate and sprinkle over the remaining cilantro and scallions before serving. Enjoy.

SESAME CAULIFLOWER

Steps:

• For the cauliflower: Place a baking sheet in the oven and preheat to 425 degrees F. (If your cauliflower is large, preheat 2 baking sheets.)
• Whisk the flour together with the garlic powder, onion powder, salt and pepper in a large bowl. Whisk in the milk and 1/4 cup water until smooth. Toss the cauliflower in the mixture until evenly coated. Remove the baking sheet from the oven and spray with nonstick cooking spray. Spoon the cauliflower into the baking sheet, leaving any excess sauce behind in the bowl. (Do not overcrowd the baking sheet or the cauliflower will steam and not become crispy; you may need to bake in batches or use two baking sheets.) Bake the cauliflower for 20 minutes.
• For the sesame sauce: Meanwhile, put the soy, honey, sesame oil, vinegar, cornstarch, sesame seeds, ginger, sriracha, garlic and 1/2 cup water in a medium saucepan over medium heat. Whisk together thoroughly. Bring to a boil, then reduce the temperature to medium-low and let simmer, stirring frequently, until the sauce becomes glossy and thick, about 2 minutes. Remove the cauliflower from the oven and toss with half of the sesame sauce. Return the cauliflower to the oven until dark and glossy, 5 to 8 minutes. Remove to a serving bowl and drizzle with more sauce. Add sesame seeds and scallions over the top and serve immediately.

STICKY SESAME CAULIFLOWER

Steps:

• Preheat your oven to 450 F. Grease a baking pan or line with parchment. Cut cauliflower into florets, then slice so one side of each floret is flat. Arrange in a single layer in the greased pan. Bake 10 minutes on the center rack. Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.*A few readers have commented to say this works in the instant pot, but I've not tried it. If you try, be sure to let me know how it goes!View Nutrition Facts

STICKY SESAME CAULIFLOWER

Steps:

• Preheat oven to 400°. In a shallow bowl, combine the first 6 ingredients. For batter, in a large bowl, mix flour, adobo seasoning, garlic powder, salt and pepper; whisk in beer until smooth. Dip cauliflower in batter, then in bread crumb mixture. Place on a greased baking sheet. Drizzle with peanut oil; gently toss to coat. Bake until golden brown and cauliflower is just tender, 25-30 minutes., Meanwhile, for sauce, in a small saucepan, combine orange juice, chili sauce, teriyaki sauce, sesame oil, soy sauce, vinegar and Sriracha chili sauce. Cook and stir over low heat just until warmed, about 5 minutes., Transfer cauliflower to a large bowl. Drizzle with sauce; gently toss to coat. Serve with toppings of your choice.