Sticky Sesame Cauliflower

Skip the takeout and make a lighter version at home. This Sticky Sesame Cauliflower is battered and baked to perfection, then smothered in a spicy, sticky-sweet sauce. It's heavenly!

1 large head cauliflower , cut into bite-sized florets (about 1.5 lbs)
1 cup all-purpose flour
2 tablespoons cornstarch
1/4-1/2 teaspoon salt
1/2 cup non-dairy milk , unsweetened
1/2 cup water , more if needed
1/4 cup tamari , low sodium (sub soy sauce)
1/4 cup agave nectar (sub maple syrup or light brown sugar)
3 tablespoons rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon sriracha
1 tablespoon fresh ginger , peeled and grated (sub frozen or paste)
3 cloves garlic , minced or crushed
1/2 cup vegetable broth , low sodium
2 tablespoons corn starch
For Serving (Optional)
3 green onions , sliced
2-3 teaspoons toasted sesame seeds
3 cups cooked rice

Preheat over to 425° F (220° C). Line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, cornstarch, and salt. Now pour in the milk and water and whisk to combine well. The batter should be thick, but still pourable. If it's too thick, add a few tablespoons of water.

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