Sesame Cauliflower

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!

Sesame Cauliflower

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• Author: Joscelyn Abreu
• Yield: 3–4 servings 1x

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Description

Vegetarian and vegan friendly version of the popular Asian dish. Can easily be made gluten-free or grain free by using the proper ingredients included in the recipe.

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Ingredients

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Fried Tempura Sesame Cauliflower: (Can be made gluten-free. Baked grain-free version below)

• 1 small–medium head of cauliflower, cut into florets
• 1 cup gluten-free all-purpose flour – I used Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or regular unbleached flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup water
• avocado oil, refined coconut oil, or other high heat oil of choice (for frying)
• sauce, recipe below
• sesame seeds

OR

Baked Sesame Cauliflower: (gluten and grain free)

• 1 small–medium head of cauliflower, cut into florets
• 3–4 tablespoons avocado oil, refined coconut oil, or other high heat oil of choice
• salt and pepper
• sauce, recipe below
• sesame seeds

Sauce:

• 1 tablespoon cooking oil
• 1 teaspoon minced garlic
• 1 tablespoon + 1 teaspoon corn starch or cassava flour
• 1/4 cup tamari – gluten-free soy sauce, soy sauce, or coconut aminos – gluten and grain-free
• 2 tablespoons rice vinegar
• 1/3 cup honey or sugar, can add more or less, to taste
• 1 teaspoons sesame oil
• 2/3 cup water

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Instructions

To Make Fried Tempura Sesame Cauliflower: (Baked version below)

1. In a medium bowl, stir together flour, baking powder, and salt. Stir in water until smooth.
2. Heat about 1–2 inches of oil up in a cast-iron skillet or small heavy duty pot until hot (between 350–375ºF.)
3. Dip cauliflower florets into batter to coat. Shake off excess and gently place into the hot oil. Do not overcrowd, you’ll have to cook in batches. Fry on each side until lightly browned and crispy, should take between 2 to 4 minutes. Transfer to a plate lined with paper towels.
4. Make sauce, see directions below. Add tempura cauliflower to the sauce in the pan and stir to coat. Sprinkle with sesame seeds. Serve over rice, quinoa, or with vegetables. Makes about 4 servings.

To Make the Sauce:

1. Place cornstarch in a medium bowl and slowly whisk in soy sauce, rice vinegar, honey, and sesame oil until blended. Stir in water and set aside.
2. Meanwhile, in a large skillet or wok, heat oil over medium-high heat. Add minced garlic and sauté for a minute or so, until lightly toasted. Stir in soy sauce mixture and bring to a light boil. Continue stirring until sauce is thick and bubbly.

To Make Baked Cauliflower:

1. Preheat oven to 425ºF. Place cauliflower florets on a large baking sheet. Drizzle with oil and sprinkle with salt and pepper. Toss to coat and bake for 15–25 minutes, until cauliflower is crisp-tender. Pour sauce (directions above) over the top and toss to coat. Bake for an additional 5–10 minutes. Serve over rice, quinoa, or with vegetables. Makes about 4 servings.
2. Sauce recipe adapted from Rasa Malaysia.

• Category: Main Dish, Vegan, Vegetarian

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