A delightful vegan and gluten-free dish featuring crispy cauliflower coated in a luscious sticky sesame sauce.
Author:info-pennykitchengmail-com
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:Vegan
Diet:Vegan, Gluten-Free
Ingredients
Scale
1 head cauliflower
1/2 cup chickpea flour
1/4 cup cornstarch
1/2 cup water
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons oil
1/4 cup tamari
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoon sesame oil
1 teaspoon grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon sesame seeds
2 tablespoons sliced green onions
Instructions
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Cut the cauliflower into bite-sized florets and pat dry to remove excess moisture.
Whisk together chickpea flour, cornstarch, garlic powder, onion powder, salt, and pepper. Gradually add 1/2 cup water until a smooth batter forms.
Toss the cauliflower florets in the batter until each piece is evenly coated.
Spread the coated florets in a single layer on the prepared baking sheet and drizzle with oil. Bake for 20 to 25 minutes, flipping halfway through, until they are golden and crispy.
Combine tamari, rice vinegar, maple syrup, sesame oil, ginger, and garlic in a small bowl.
Heat the sauce mixture in a small saucepan over medium heat until it begins to simmer.
Stir together 1 tablespoon cornstarch and 2 tablespoons water in a small bowl to make a slurry, then whisk it into the simmering sauce. Cook for 1 to 2 minutes until thickened.
Transfer the baked cauliflower to a large bowl, pour the sticky sauce over it, and toss gently to coat.
Garnish with sesame seeds and sliced green onions before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for best texture.