Sticky Sesame Cauliflower

• LH1 large head cauliflower · cut into florets
• AF1 cup all-purpose flour
• C1 tbsp cornstarch
• S1/2 tsp salt
• W1 cup water
• LS1/3 cup low sodium soy sauce
• AP1/4 cup agave or pure maple syrup
• RV1/4 cup rice vinegar
• G3 garlic · minced
• SH1 tsp sriracha hot sauce
• PG1/2 tsp powdered ginger
• C2 tbsp cornstarch
• W1/4 cup water
• SO1 tbsp sesame oil
• SSsesame seeds
• GOgreen onions · chopped
• CWcooked white or brown rice

Préparation

1. 1

   Preheat the oven to 220°C and prepare baking sheets with oil or parchment paper.

2. 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. 3

   Spray the florets with oil and bake for 25-30 minutes, flipping halfway through, until they reach a golden, crispy texture.

4. 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. 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. 6

   Add the baked cauliflower to the sauce, toss to coat thoroughly, and serve over rice topped with sesame seeds and green onions.