Vegetarian and vegan friendly version of the popular Asian dish. This sesame cauliflower is grain and gluten free variations are also included in the recipe.
Asian food has always been a favorite of mine. Growing up in Hawaii, we ate it often, and it wasn’t uncommon to eat rice with just about every meal either, even breakfast! It was very meat heavy though. Bulgogi, kalbi, char siu, and teriyaki chicken were staples in our diet.
We’re not vegan or vegetarian, but try to eat more plant-based meals throughout the week. I thought it’d be a good idea to recreate some of our favorite recipes replacing meat with plant-based alternatives, like cauliflower!
I actually got the idea to try cauliflower from a frozen package of Kung Pao Cauliflower we recently bought from Trader Joe’s. It’s really delicious, but it’s a little on the spicy side, not to mention we typically need two packages to feed our family. I wanted to recreate something just a good for under $10, which is what two packages cost.
I already had the ingredients for the sauce, so I just needed to pick up a head of cauliflower. If you have to buy any of the ingredients for the sauce, it will cost more up front, but in the future you’ll have the ingredients on hand to make this again, and trust me, you’ll want to make this regularly—it’s that good!
Like the Kung Pao Cauliflower at Trader Joe’s, I wanted these to be breaded, to catch as much of the yummy sauce as possible. But, I also wanted to make these gluten-free, since Trader Joe’s version is made with wheat flour. I used a gluten-free all-purpose blend, but regular unbleached all-purpose flour can also be used, if you’re not gluten-free.
This sesame cauliflower is delicious with rice, noodles, quinoa, or with a side of veggies. Whichever you choose, I hope you enjoy it!