Amidst potty training a 2 year old, deciphering toddler sentences, and removing marker stains from the couches, we made this Sticky Sesame Cauliflower. SO good. It made the beautiful chaos I shared in this post so much better!
First of all, did you know that cauliflower is a great source of:
- Vitamin C
- Vitamin K
So, of course, we should add it into our hungry little family's menu somewhere, right?! I made these with rice flour because I liked the slight texture it gives over using regular all purpose flour. Baking it takes a little bit of time but it's so easy to make.
Okay, now let's make these!
First, you roast the cauliflower:
Then you make the sauce and add it to the cauliflower after it's roasted. If you prefer it saucier, add some extra liquid ingredients to your sauce and let it simmer for a tad bit longer. Garnish it with whatever you'd like! I love to use green onions, cilantro, sesame seeds.
This is also a GREAT recipe for meal prepping. It still tastes delicious the next day, and the day after if you plan to meal prep this recipe. I hope you guys enjoy it as much as we did!
Sticky Sesame Cauliflower
For the Sauce
- 1 tablespoon oil sesame or olive oil works great
- 1 inch ginger minced
- 2 cloves garlic minced
- ¼ cup soy sauce low sodium
- 2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon corn starch
- ½ cup cold water
For the Cauliflower
- 1 head cauliflower
- 1 clove garlic; minced
- ¼ cup rice flour
- 2 tablespoon cornstarch
- ¼ cup cold water
- ¼ teaspoon salt
- sesame seeds
- Heat the oven to 450°F and prepare the sauce.
For the Cauliflower:
- Cut the cauliflower into medium-sized florets.
- In a medium bowl, mix cold water and corn starch until smooth without any lumps.
- Add in garlic, rice flour, and salt to the bowl and whisk together until smooth. The batter should be the consistency of a thick paste. Add more rice flour if needed.
- Mix cauliflower florets into the batter.
- Roast the cauliflower on a baking sheet lined with parchment paper for 15-20 mins. Flip florets and cook for an additional 15 minutes or until desired crispiness.
For the Sauce:
- Heat the oil in a small pan. Add ginger and garlic. The add soy sauce brown sugar, and vinager.
- Mix together cornstarch and cold water and add to the sauce. Let it simmer for 1 minute until it starts to thicken. Be careful not to over cook.
Putting it all together:
- Add the roasted cauliflower to the prepared sauce. Place back onto the baking sheet and cook for an additional 5 minutes (optional).
- Sprinkle sesame seeds and scallions on top and serve immediately.
- Cut the cauliflower pieces smaller if you want them extra crispy!
- The sauciness of the dish depends on the size of your cauliflower and your preference. If you want to make your cauliflower more saucy, add an extra 1/4 cup of water and 1/4 cup soy sauce.
- If you feel like you overcooked the sauce, just add some warm water to it and stir until no longer lumpy.