Name: Sticky Sesame Cauliflower
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 4 servings
Ingredients: 2 tsp sesame oil; 2 tsp fresh grated ginger; 2 null cloves of garlic (, minced); 0.25 cup gluten-free tamari ((or soy sauce)); 0.33 cup maple syrup; 1.5 tbsp rice vinegar; 1 tsp sriracha; 2 tsp cornstarch (or 1.5 tsp tapioca starch); 0.25 cup cold water; 0.5 cup rice flour; 3 tbsp tapioca starch (or corn starch); 0.5 teaspoon garlic powder; 0.25 teaspoon salt; null dash black pepper; null dash cayenne; 0.5 cup water; 2 tsp sesame oil; 1 null small head of cauliflower (, chopped into equal size florets); null to_garnish sesame seeds; null to_garnish scallions

Instructions

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1

Heat a skillet over medium heat. Add sesame oil (2 tsp), of garlic (2 cloves) and fresh grated ginger (2 tsp). Cook for minute (1). Add the gluten-free tamari (0.25 cup), rice vinegar (1.5 tbsp), and maple syrup (0.33 cup) and bring to a boil. Mix cornstarch (2 tsp) in cold water (0.25 cup) and add this slurry. Bring to a boil to thicken. Take off heat.
2

Preheat the oven to 425 deg F (220 C). Line a baking sheet or dish with parchment. In a large bowl, add the dry ingredients for the batter: rice flour (0.5 cup), tapioca starch (3 tbsp), garlic powder (0.5 teaspoon), salt (0.25 teaspoon), [dash of black pepper] and [dash of cayenne]. Whisk well. Add water (0.5 cup) and sesame oil (2 tsp) and mix until smooth.
3

Add the head of cauliflower (1 small) to the batter and mix to coat. This batter thickens quickly, so mix and toss promptly.
4

Transfer the coated cauliflower to the lined baking sheet and bake for mins (30). Make the sticky sauce in the meanwhile if you haven't yet.
5

Once baked, choose one of the following: 1. Brush the sauce over the [small head of cauliflower] florets and bake for an additional 15 mins (10 to) (time depends on desired crispiness and stickiness). 2. Wait for a few minutes, then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer back to the baking sheet to bake for 15 mins (10 to).
6

Sprinkle with [sesame seeds] and chopped [scallions] and serve as is, or over rice, or in lettuce wraps!