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Baked Sticky Sesame Cauliflower {Vegan}
Author
Veg Life Staff
Ingredients
1
medium head of Cauliflower cut into florets
*
FOR THE BATTER:
1/2
C
Flour
1/4
tsp
Garlic Powder
1
C
Non-Dairy Milk
1
Tbl Vinegar or Lemon Juice
*
FOR THE SESAME SAUCE:
3
Tbl Sesame Oil
2
Tbl Soy Sauce
2
Tbl Hoisin Sauce
1/2
to 1 tsp Ginger
grated
1
clove
Garlic
minced
1
tsp
Chili Sauce or Paste
1/2
C
Low Sodium Vegetable Broth
1
Tbl Cornstarch
1/8
C
Agave
or more to taste
*
FOR SERVING:
White or Black Sesame Seeds
we used both
Green Onion
Parsley
Instructions
Preheat oven to 450 degrees.
Cut cauliflower into florets and toss with flour/garlic powder mixture. Set aside.
Combine 1 C of non-dairy milk with 1 Tbl vinegar. Allow to sit for 5 minutes. This will be our buttermilk mixture.
Toss the cauliflower into the flour and then the buttermilk mixture. For a thicker coating, repeat this process if desired.
Drain with a slotted spoon and place onto a lined baking sheet (this is recommended for easier clean up - it does tend to stick).
Bake for 20 minutes or until tender and golden.
While the cauliflower is baking, place a small saucepan over low heat. Add sesame oil, garlic and ginger. Allow to warm for a few minutes.
Meanwhile, combine the soy sauce, hoisin, chili sauce, broth, agave and cornstarch, whisking until the cornstarch dissolves.
Add to the saucepan whisking to combine. The cornstarch will thicken the sauce quickly. Taste for seasoning and/or sweetness.
Prepare rice to package instructions.
When the cauliflower is ready, remove to a bowl and toss with the warmed and thickened sesame sauce.
Serve over rice with a garnish of sesame seeds, green onions and fresh parsley.