Cauliflower florets are breaded and baked. They are then tossed in a spicy and sweet sesame sauce. Top with green onions and sesame seeds for a delicious appetizer or pair with rice for a main course.<\/p>\n
PREP TIME20 mins<\/p>\n
COOK TIME35 mins<\/p>\n
TOTAL TIME55 mins<\/p>\n
COURSEAppetizer, Main Course, Side Dish<\/p>\n
SERVINGS4 servings<\/p>\n
Crispy Cauliflower
\n1 head of cauliflower broken into florets [around 650-700g]\n\u00be cup panko breadcrumbs [45g]\n6 tbsp about \u2153 cup fine breadcrumbs [60g]\n\u00bd cup chickpea flour [60g]\u2028\u00be cup water
\nSesame Sauce
\n3 tbsp soy sauce low sodium [45ml]\n1 tbsp rice vinegar [15 ml]\n\u00bc cup grade A maple syrup [60ml]\n1 tbsp sesame oil untoasted [15ml]\n\u00bd tsp ground ginger
\n\u00bd tsp red pepper flakes or to taste
\n1 cup water
\nCornstarch slurry: 2 tbsp cornstarch + 2 tbsp water
\n2-3 stalks of green onion chopped
\nSesame seeds for garnish<\/p>\n
Preheat oven to 425\u00b0F (218\u00b0C).
\nCut the cauliflower in half and cut the green bottom off.
\nBreak the cauliflower into medium sized florets. Then cut the stems off. The florets should all be around the same size.
\nPrepare chickpea flour \u201cegg\u201d wash by adding chickpea flour and water into a bowl and mix together until smooth.
\nAdd the breadcrumbs into a big bowl.
\nUsing one hand add a floret into the chickpea flour \u201cegg\u201d wash and drip off excess.
\nThen using the other hand coat the floret in the breadcrumbs. I also like to sometimes shake the bowl to coat it. Using a wet hand and dry hand will help make the process more efficient.
\nPlace the cauliflower on a baking sheet lined with parchment paper.
\nOnce they are all on baking sheet place in the oven for 20-25 minutes. They will be golden and look dry when they are done.
\nWhile they cook prepare the sauce. First, make the cornstarch slurry by adding the water and cornstarch to a small bowl and whisking together.
\nThen in a big bowl or measuring add all of the sauce ingredients (not the slurry yet). Whisk together.
\nOnce it is whisked add the slurry in and whisk again.
\nHeat the sauce up on a low heat in a pot on the stove. It should start out light brown and milky looking and turn dark and slightly more transparent. Stirring it every so often for about 5-10 minutes.
\nOnce the cauliflower is done cooking let it cool for 15 minutes before tossing in the sauce.
\nIn a big bowl add some of the green onion, half of the sauce and the cauliflower. The add a little more sauce on top and coat. I like to add some sauce and then toss to make sure everything is getting evenly coated.
\nPlace in a bowl as an appetizer or serve with rice for dinner. Garnish with more green onion and sesame seeds.<\/p>\n
NOTES<\/strong>
\nIf you want to just use 1 kind of breadcrumbs you can use 1 and \u00bc cups.
\nIf you prefer the cauliflower stay crispy you can dip it into the sauce instead of coating it in it<\/p>\n\n