Sticky Sesame Cauliflower
Crispy baked cauliflower florets meet a tangy, sweet, and savory glaze in this takeout-inspired dish. Hailing from Chinese-American culinary traditions, it makes for a satisfying addition to any meal.
Ingrédients
- 1 large head cauliflower · cut into florets
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1 cup water
- 1/3 cup low sodium soy sauce
- 1/4 cup agave or pure maple syrup
- 1/4 cup rice vinegar
- 3 garlic · minced
- 1 tsp sriracha hot sauce
- 1/2 tsp powdered ginger
- 2 tbsp cornstarch
- 1/4 cup water
- 1 tbsp sesame oil
- sesame seeds
- green onions · chopped
- cooked white or brown rice
Préparation
- 1
Preheat the oven to 220°C and prepare baking sheets with oil or parchment paper.
- 2
Whisk the flour, 1 tablespoon of cornstarch, salt, and 1 cup of water in a large bowl to create a smooth batter. Toss the cauliflower florets in the batter to coat, lift to shake off excess, and arrange them on the baking sheets without touching.
- 3
Spray the florets with oil and bake for 25-30 minutes, flipping halfway through, until they reach a golden, crispy texture.
- 4
Prepare the sauce by combining the soy sauce, agave or syrup, rice vinegar, garlic, sriracha, and ginger in a large saucepan. Bring to a boil.
- 5
Mix 2 tablespoons of cornstarch with 1/4 cup of water, whisk into the boiling sauce, and stir over medium heat for 1-3 minutes until thickened. Remove from heat and stir in the sesame oil.
- 6
Add the baked cauliflower to the sauce, toss to coat thoroughly, and serve over rice topped with sesame seeds and green onions.