Description
These sticky-sweet cauliflower bites are better than takeout and secretly healthy! Skip the delivery and make this irresistible dish tonight.
Ingredients
Scale
- 1 large head cauliflower (about 2 lbs or 900g), cut into florets
- 1 cup (120g) all-purpose flour (or gluten-free flour blend)
- 1 tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 cup (240ml) unsweetened plant milk
- 2 tbsp olive oil
- ½ cup (120ml) low-sodium soy sauce or tamari
- ⅓ cup (80ml) maple syrup or honey
- 3 tbsp rice vinegar
- 2 tbsp toasted sesame oil
- 3 cloves garlic, minced (about 1 tbsp)
- 1 tbsp fresh ginger, grated
- 2 tbsp cornstarch
- 3 tbsp water
- 2 tbsp sesame seeds, plus more for garnish
- 4 green onions, thinly sliced for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper. Cut cauliflower into bite-sized florets and pat dry.
- In a large bowl, whisk together flour, garlic powder, salt, and pepper. Gradually add plant milk while whisking to create a smooth batter. Add olive oil and whisk again.
- Toss cauliflower florets in batter until evenly coated. Arrange on the prepared baking sheet with space between pieces. Bake for 20 minutes, flip, then bake another 10 minutes until golden and crispy.
- Meanwhile, combine soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a medium saucepan over medium heat. Bring to a gentle simmer.
- In a small bowl, whisk together cornstarch and water to create a slurry. Pour into the simmering sauce while whisking constantly. Cook for 2-3 minutes until thickened and glossy. Stir in sesame seeds.
- Transfer baked cauliflower to a large bowl. Pour half the sauce over and gently toss to coat. Return to baking sheet and bake for an additional 5-7 minutes until sauce caramelizes.
- Serve hot, drizzled with remaining sauce and garnished with additional sesame seeds and green onions.