I am always trying to find new ways to use cauliflower. It’s low in calories and very versatile. This Baked Sticky Sesame Cauliflower was really delicious! If you’ve followed me for awhile, you’ve likely seen my Sweet and Sour Cauliflower and Orange Cauliflower. When it comes to Asian-inspired foods, I am basically obsessed.
I made it again the other day and thought I’d add a few new pics to this post.
The cauliflower florets are coated with flour, then a vegan buttermilk mixture which is simply almond milk plus vinegar. These two liquids react and create a bubbly, almost slightly curdled creation that works exactly as traditional buttermilk would. Works like a charm every single time!
Try to drain the florets well. Those little puddles will crust up so I like to stir a few minutes in to get it all absorbed.
Baked at 450 degrees for 20 minutes or until tender and golden brown, the florets get tossed with our sticky sesame sauce.
The sauce is simple. Grated ginger and garlic are warmed over low heat for a few minutes. Meanwhile, in a small bowl combine the remaining ingredients and whisk until the cornstarch dissolves. Pour this mixture into the saucepan, stirring as you pour. It thickens up very quickly. Toss with the baked cauliflower and serve over rice. Top with white or black sesame seeds, green onion and freshly chopped parsley.