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Servings: 6
Calories: 172kcal
Ingredients
For the Sesame Soy Sauce:
- 2 teaspoons sesame oil
- 2 teaspoons fresh ginger grated
- 2 garlic cloves minced
- ¼ cup soy sauce
- ⅓ cup maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 2 teaspoons cornstarch
- ¼ cup cold water
For the Cauliflower:
- ½ cup rice flour
- 3 tablespoons cornstarch
- ½ teaspoon garlic powder
- Salt and pepper to taste
- ½ cup water
- 2 teaspoons sesame oil
- 1 small head of cauliflower chopped into equal size florets
- White and black sesame seeds to garnish
- Green onions to garnish
Instructions
- Mix the cornstarch with the water until it dissolves.2 teaspoons cornstarch, ¼ cup cold water
- Heat a non-stick skillet to medium-high and add the sesame oil. Once it’s hot, add the ginger and garlic and cook until fragrant.2 teaspoons fresh ginger, 2 garlic cloves, 2 teaspoons sesame oil
- Add the rest of the sauce ingredients and combine. Lastly, add the cornstarch mixture and cook for a couple of minutes, turn off the heat and keep stirring until it thickens.¼ cup soy sauce, ⅓ cup maple syrup, 1 tablespoon rice vinegar, 1 teaspoon sriracha, ½ cup rice flour, 3 tablespoons cornstarch, ½ cup water, 2 teaspoons sesame oil
- Preheat the oven to 350°F (180ºC). Line a baking sheet with parchment paper. In a large bowl add the dry ingredients for the batter and mix. Incorporate the wet ingredients and whisk to combine.½ teaspoon garlic powder, Salt and pepper to taste
- Toss the cauliflower in the mixture and arrange in the baking sheet.1 small head of cauliflower
- Bake for 20 minutes, or until it starts to get golden. Remove from the oven and top with the sauce. Bake for 15 more minutes, or until sticky.
- Serve with sesame seeds and green onions.Green onions, White and black sesame seeds
Notes
- Crispy Bites: To get even crispier cauliflower, try baking them on a wire rack placed over your baking sheet. This allows heat to circulate all around the florets, making them extra crunchy.
- Sauce Thickness: If your sauce is too thin, just mix an extra teaspoon of cornstarch with a tablespoon of water, and stir it into the sauce while it’s still on the heat. It’ll thicken up quickly.
- Flavor Balance: The maple syrup adds sweetness, but you can always adjust it to your taste. If you prefer a more savory dish, use a little less syrup.
- Spice Level: Not a fan of heat? No problem. Reduce the sriracha or leave it out completely for a milder flavor.
- Batch Cooking: Avoid overcrowding the cauliflower on the baking sheet. You want them to crisp up, not steam, so give them some space.
- Gluten-Free Option: This recipe is naturally gluten-free as long as you use tamari or coconut aminos instead of soy sauce.
Nutrition
Calories: 172kcal | Carbohydrates: 33g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 590mg | Potassium: 368mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1IU | Vitamin C: 47mg | Calcium: 47mg | Iron: 1mg
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