This sesame cauliflower recipe can be sticky, crispy or a little bit of both. The cauliflower is roasted and then topped with a sticky sesame sauce, which can be served straight away or returned to the oven for a little longer to add a crisp to the sauce that’s still a little bit sticky as it’s broken apart.
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Delicious popcorn cauliflower recipe in the style of KFC popcorn chicken. Each layer is filled with that classic salty paprika seasoning to ensure you get the perfect balance of flavours in every bite.
NUTRITIONAL INFORMATION
You can serve this dish as a main or a side. As a side, this dish serves four. Each side dish serving contains 243 calories, 5g of protein and 2.6g of fibre. One serving provides just over 40% of your daily vitamin C, your full RDA of manganese, 40% of your daily B2 and a quarter of your daily B6.
INGREDIENT CHOICES AND SUBSTITUTIONS
There isn’t a lot of room for substitutions here, but if you want to make the sticky sesame sauce with a higher protein dish, you can serve this sauce on tofu if you want to.
You can use the pre-chopped garlic in a jar if you don’t have fresh and the maple syrup can be substituted for any other liquid sweetener, such as agave or honey if not vegan.
If you don’t require this dish to be gluten free you can swap the tamari for soy sauce.
HOW TO STORE AND KEEP
This recipe can be stored in an airtight container and kept in the fridge for up to three days. To reheat you want to cover the dish with foil to prevent the already crispy cauliflower from drying up and/ or burning and place back in the oven at 170c for 10-12 minutes until warmed through again.
SESAME CAULIFLOWER RECIPE
Sticky sesame sauce on sesame cauliflower baked to a crisp. Serve with rice or quinoa.
This recipe is gluten free, dairy free, nut free and vegan friendly. It does contain soy.
Sesame Cauliflower Recipe
Sticky sesame sauce on sesame cauliflower baked to a crisp. Serve with rice or quinoa.
Course Side Dish
Cuisine Thai
Keyword Sesame Cauliflower
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 243 kcal
Ingredients
Sauce
- 2 tsp. sesame oil
- 2 tsp fresh grated ginger
- 2 cloves of garlic finely chopped
- ¼ cup tamari
- ⅓ cup maple syrup
- 1 ½ tbsp rice vinegar
- 1 tsp sriracha mayo
- 2 tsp cornstarch
- ¼ cup cold water
Cauliflower
- ½ cup rice flour
- 3 tablespoon corn starch.
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- dash of black pepper
- ½ cup water
- 2 teaspoon sesame oil
- 1 small head of cauliflower
Instructions
- Cauliflower: Preheat the oven to 220°c. Line a baking tray or dish with greaseproof paper. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and mix until smooth.
- Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
- Transfer to the lined baking tray and bake for 30 mins. Make the sticky sauce while the cauliflower is cooking.
- Sticky Sesame Sauce: Heat a small saucepan 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 (to prevent lumps in the sauce) and add this cornstarch mix to the pan. Bring to a boil to thicken, Take off heat.
- Once baked, you can do one of the following:
- 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)
- Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking tray and place back in the oven for a further 10 to 15 mins.
