Better Than Takeout Sesame Cauliflower
Crispy battered cauliflower florets tossed in a sticky, garlicky sesame sauce.
Source
Recipe Info
Servings: 4
Prep: 20m
Cook: 25m
Total: 45m
Ingredients
- 1 head cauliflower, cut into medium florets, stems removed
- 180ml water
- 120g brown rice flour or gluten-free plain flour
- 1 tbsp liquid aminos or soy sauce
- 1 tsp garlic powder
- 60g gluten-free breadcrumbs
- 60ml liquid aminos or soy sauce
- 60ml maple syrup (or agave/coconut sugar)
- 3 tbsp sesame seeds, plus 1 tbsp extra to serve
- 1 tbsp sesame oil
- 1 tbsp minced ginger
- 3 garlic cloves, minced
- 3 tbsp chilli garlic sauce
- 1 tbsp tomato paste
- 2 tbsp rice vinegar
- 1/8 tsp salt and pepper
- 1 tsp chilli flakes (optional)
- 2 tsp tapioca flour, arrowroot powder or cornflour, mixed with 2 tbsp water
- 1 bunch broccolini, steamed, to serve
- 480g cooked jasmine rice, to serve
- 3 spring onions, chopped, to serve
Instructions
- Mix together all the batter ingredients in a bowl, except the breadcrumbs — it should be slightly thinner than pancake batter. Add the cauliflower florets and toss to coat.
- One by one, remove the cauliflower from the batter with a fork, letting the excess drip off, and transfer to an oiled, parchment-lined baking sheet, without overcrowding. Sprinkle with the breadcrumbs.
- Bake at 200°C for 25 minutes until golden.
- Meanwhile make the sauce: add all the sauce ingredients except the tapioca mixture to a small saucepan and simmer to thicken. Stir in the tapioca mixture until the sauce reaches the desired texture.
- Remove the cauliflower from the oven and let it cool for 3-5 minutes (this stops it going soggy). Transfer to a bowl and toss gently with the sauce. Sprinkle with sesame seeds and spring onion.
- Serve with the steamed broccolini and jasmine rice.