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Sesame Cauliflower


  • Author: Joscelyn Abreu
  • Yield: 34 servings 1x

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.


Ingredients

Scale

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

OR

Baked Sesame Cauliflower: (gluten and grain free)

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

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