Cauliflower has been slanting for two or three years now and I don't see it easing back down at any point in the near future. It's one of the most flexible vegetables and numerous individuals use it as a more beneficial substitution to pizza outside layer, rice, pureed potatoes, meat, smooth sauces thus significantly more.
The web is overflowing with delectable cauliflower plans and my Cheesy Vegan Cauliflower Casserole and Vegan Alfredo Sauce are only a couple of what's out there. The sky is the limit!
Along these lines, in the event that you've generally been an aficionado of Sesame Chicken takeout, you're going to adore this formula. It's a lot lighter, yet every one of the flavors are still there. It's prepared rather than singed, and I utilized an insignificant measure of high-sodium fixings.
- Cauliflower
- 1 large head cauliflower , cut into bite-sized florets (about 1.5 lbs)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1/4-1/2 teaspoon salt
- 1/2 cup non-dairy milk , unsweetened
- 1/2 cup water , more if needed
- Sauce
- 1/4 cup tamari , low sodium (sub soy sauce)
- 1/4 cup agave nectar (sub maple syrup or light brown sugar)
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon sriracha
- 1 tablespoon fresh ginger , peeled and grated (sub frozen or paste)
- 3 cloves garlic , minced or crushed
- 1/2 cup vegetable broth , low sodium
- 2 tablespoons corn starch
- For Serving (Optional)
- 3 green onions , sliced
- 2-3 teaspoons toasted sesame seeds
- 3 cups cooked rice
- Cauliflower
- Preheat over to 425° F (220° C). Line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, and salt. Now pour in the milk and water and whisk to combine well. The batter should be thick, but still pourable. If it's too thick, add a few tablespoons of water.
- Place a handful of cauliflower in the bowl and toss to coat well. Lightly shake off excess batter and place on baking sheet, leaving room in between each piece. (to make it faster, I put a bunch of battered cauliflower on a cooling rack to drain with parchment paper underneath) Place in the oven for 20 minutes to lightly crisp. Flip over pieces at the halfway mark.
- Sauce
- To a large pan over medium heat, add the tamari, agave, vinegar, sesame oil, sriracha, ginger, and garlic. Whisk to combine well and bring to a slight simmer.
- In a small bowl, whisk together the cornstarch and vegetable broth and pour it into the pan. Let it simmer until it thickens up and becomes sticky. About 5 minutes. Stir often to prevent burning and turn down the heat if needed.
- Add the baked cauliflower and toss to coat well. Remove from heat and top with green onions and sesame seeds if preferred. Top on rice and serve!
- Useful Tools To make This Recipe
- Large Baking Sheet
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