Crispy Sticky Sesame Cauliflower
Prep Notes
Cauliflower has come along way from your crudite platter or my nannys fried cauilfower,
Pizza Crusts, Crackers, rice some many ways to use this cruciferous vegetable.
You can subsutuite regular flour for this recipe start with 1 cup of filtered water if its too thick add a little at a time.
Yields
4 servings
Ingredients
1 head cauliflower
1 cup cassava flour
1 1/2 cup filtered water
1/2 teaspoon garlic powder
1/2 teaspoon onion powdwe
1 tableswpoon sesame seeds
sea salt and pepper to taste
Sesame sauce
1/4 cup Bragg's aminos or Tamari Soy Sauce
2 tablespoon maple syrup
1 tablespoon raw honey
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinger
1 tablespoon tomato paste
1 tablespoon chilli paste
3 clove garlic grated
2 inch piece fresh ginger grated
2 green onions white -light green sliced
Directions
Preheat oven 450 degrees F. Line2 baking sheetn with parchment paper.
Cut the cauliflower into small florets.
In a large bowl, combine the cassava flour, water, garlic powder, sesame seeds, salt, and pepper. Whisk to combine. The resulting batter should be fluid but thick–thick enough to coat a piece of cauliflower. If the batter is too thick/pasty, add water by the tablespoon until you reach the proper consistency.
Drop the cauliflower florets into the batter and stir until all pieces are coated. Using a fork, carefully transfer battered cauliflower to the baking sheets, leaving 1 inch of space around each floret.
Bake the battered cauliflower for 20 minutes.
While the cauliflower is baking, make the sauce.
In a small saucepan combine the tamari, maple syrup, sesame oil, rice vinegar, tomato paste, chili paste, garlic, ginger, and sesame seeds. Bring the sauce to a boil on the stove over medium heat. Simmer for 5 minutes or until slightly reduced. Set aside.
After cauliflower has baked for 20 minutes, remove and let cool slightly. Once it’s cool enough to handle, transfer the par-baked cauliflower to a large bowl. Cover the cauliflower with all but 3 tablespoons of the sesame sauce. Toss to thoroughly coat the cauliflower.
Bake the cauliflower for another 20 minutes, or until the edges are starting to darken.
Remove the crispy sesame cauliflower and let it sit for a full 5 minutes before serving in lettuce wraps, on rice etc., drizzled with remaining sauce and topped with extra sesame seeds, and sprinkle green onions.