Sticky Sesame Cauliflower:
Crispy battered and baked cauliflower florets tossed in a sticky, sweet, and spicy sesame sauce. This Asian-inspired dish is perfect as an appetizer, snack, or main served over rice. It’s healthier than takeout but equally delicious and addictive.
Ingredients
- 1 large head cauliflower cut into florets (about 6 cups)
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- ½ tsp salt
- 1 cup water add more if needed
Instructions
- Preheat oven to 400°F (200°C). Line baking sheets with parchment or lightly grease.
- In a large bowl, whisk flour, cornstarch, salt, and water into a smooth batter.
- Toss cauliflower florets in the batter, shaking off excess, and place in a single layer on the baking sheets.
- Bake for 25-30 minutes until golden and crispy, flipping halfway through.
- Meanwhile, prepare the sauce: In a saucepan, combine soy sauce, rice vinegar, agave, sesame oil, garlic, ginger, and sriracha. Bring to a boil.
- Mix cornstarch and water to make a slurry; whisk into the sauce and simmer until thickened. Remove from heat.
- Toss the baked cauliflower in the warm sticky sesame sauce until well coated.
- Garnish with sesame seeds, green onions, and sliced chilies. Serve immediately
Notes
- For extra crispiness, bake cauliflower separately and add sauce just before serving.
- Substitute agave with honey or brown sugar for sweetness.
- Adjust sriracha for desired heat level or omit for mild sauce.
- Great served with steamed rice or as a snack.
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