Description
A crispy, plant-based cauliflower dish coated in a glossy, sweet-savory sesame sauce that is perfect for weeknight dinners or sharing with friends.
Ingredients
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1 large head cauliflower (about 900 g / 2 lb), cut into florets
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¾ cup (95 g) all-purpose flour
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¼ cup (30 g) cornstarch
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1 teaspoon garlic powder
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½ teaspoon ground black pepper
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¾ teaspoon salt, divided
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¾ cup (180 ml) water
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2 tablespoons neutral oil
Sticky Sesame Sauce
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⅓ cup (80 ml) soy sauce or tamari
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¼ cup (60 ml) maple syrup
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2 tablespoons (30 ml) rice vinegar
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1 tablespoon toasted sesame oil
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 tablespoon cornstarch mixed with 2 tablespoons water
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2 tablespoons sesame seeds
Instructions
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Preheat oven to 220°C / 425°F or heat a large pan over medium heat.
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Whisk flour, cornstarch, garlic powder, black pepper, and ½ teaspoon salt. Add water and whisk until smooth.
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Toss cauliflower florets in the batter until evenly coated.
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Bake for 25–30 minutes, flipping halfway, or pan-cook until golden and crisp.
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Simmer all sauce ingredients except sesame seeds. Add cornstarch slurry and cook until thick.
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Toss crispy cauliflower in the sauce, sprinkle with sesame seeds, and serve.
Notes
For best texture, serve immediately after tossing with the sauce. For gluten-free, use gluten-free flour and tamari. Adjust sweetness or saltiness to taste by modifying maple syrup or soy sauce amounts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes