Spicy Sesame Cauliflower Recipe By Tasty

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!

SPICY ROASTED CAULIFLOWER WITH SRIRACHA AND SESAME

Steps:

• Preheat oven to 400°. Grease a rimmed baking sheet or line it with parchment paper.
• In a large bowl, combine olive oil, sesame oil, soy sauce, vinegar, and Sriracha. Whisk well.
• Gently add cauliflower and coat with marinade.
• Arrange cauliflower on baking sheet and roast for 10 minutes. Turn cauliflower over and roast for another 10 minutes, or until tender.
• Garnish with cilantro and serve

SPICY SESAME CAULIFLOWER WINGS

Steps:

• Preheat oven to 425F (218C).
• Cut the cauliflower in half and cut the green bottom off.
• Break the cauliflower into medium sized florets. Then cut the stems off. The florets should all be around the same size.
• Prepare chickpea flour "egg" wash by adding chickpea flour and water into a bowl and mix together until smooth.
• Add the breadcrumbs into a big bowl.
• Using one hand add a floret into the chickpea flour "egg" wash and drip off excess.
• Then using the other hand coat the floret in the breadcrumbs. I also like to sometimes shake the bowl to coat it. Using a wet hand and dry hand will help make the process more efficient.
• Place the cauliflower on a baking sheet lined with parchment paper.
• Once they are all on baking sheet place in the oven for 20-25 minutes. They will be golden and look dry when they are done.
• While they cook prepare the sauce. First, make the cornstarch slurry by adding the water and cornstarch to a small bowl and whisking together.
• Then in a big bowl or measuring add all of the sauce ingredients (not the slurry yet). Whisk together.
• Once it is whisked add the slurry in and whisk again.
• Heat the sauce up on a low heat in a pot on the stove. It should start out light brown and milky looking and turn dark and slightly more transparent. Stirring it every so often for about 5-10 minutes.
• Once the cauliflower is done cooking let it cool for 15 minutes before tossing in the sauce.
• In a big bowl add some of the green onion, half of the sauce and the cauliflower. The add a little more sauce on top and coat. I like to add some sauce and then toss to make sure everything is getting evenly coated.
• Place in a bowl as an appetizer or serve with rice for dinner. Garnish with more green onion and sesame seeds.

SPICY SESAME CAULIFLOWER RECIPE BY TASTY

Steps:

• Whisk together flour, milk, baking powder and garlic powder.
• Add the chopped cauliflower and toss to coat. Make sure there's a thin layer of batter over the cauliflower.
• Deep fry cauliflower until golden brown, remove and drain excess oil.
• Make the spicy sesame sauce by combining the sesame oil, garlic, soy sauce, rice vinegar, sugar and sriracha.
• Bring the sauce to a boil then add the cornstarch slurry. Mix in and let the sauce thicken.
• Add the fried cauliflower and toss to coat in sauce.
• Garnish with sesame seeds and chopped scallions. Serve with rice.
• Nutrition Calories: 5211 Fat: 519 grams Carbs: 135 grams Fiber: 11 grams Sugars: 50 grams Protein: 29 grams
• Enjoy!