Name: Sticky Sesame Cauliflower
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large head cauliflower (, cut into bite-sized florets (about 1.5 lbs)); 1 cup all-purpose flour; 2 tbsp cornstarch; 0.25 tsp salt; 0.5 cup non-dairy milk (, unsweetened); 0.5 cup water (, more if needed); 0.25 cup tamari (, low sodium (sub soy sauce)); 0.25 cup agave nectar ((sub maple syrup or light brown sugar)); 3 tbsp rice vinegar; 1 tbsp toasted sesame oil; 1 tbsp sriracha; 1 tbsp fresh ginger (, peeled and grated (sub frozen or paste)); 3 clove garlic (, minced or crushed); 0.5 cup vegetable broth (, low sodium); 2 tbsp cornstarch; 3 null green onions (, sliced); 2 tsp toasted sesame seeds; 3 cup cooked rice

Instructions

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1

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper. In a large bowl, whisk together the all-purpose flour (1 cup), cornstarch (2 tbsp), and salt (0.25 tsp). Pour in the non-dairy milk (0.5 cup) and water (0.5 cup) and whisk until thick but pourable. Add a few tablespoons of [water] if too thick.
2

Place a handful of [cauliflower] in the bowl and toss to coat well. Lightly shake off excess batter and place on the baking sheet, leaving room between each piece. (To speed it up, place battered cauliflower on a cooling rack over parchment paper to drain). Bake for minutes (20) to lightly crisp, flipping halfway through.
3

To a large pan over medium heat, add the tamari (0.25 cup), agave nectar (0.25 cup), rice vinegar (3 tbsp), toasted sesame oil (1 tbsp), sriracha (1 tbsp), fresh ginger (1 tbsp), and garlic (3 cloves). Whisk to combine and bring to a slight simmer.
4

In a small bowl, whisk together the cornstarch (2 tbsp) and vegetable broth (0.5 cup), then pour into the pan. Let it simmer for about minutes (5) until thickened and sticky, stirring often to prevent burning. Turn down the heat if needed.
5

Add the baked [cauliflower] and toss to coat well. Remove from heat and top with onions (3 green) and [2-3 tsp toasted sesame seeds] if preferred. Serve over cooked rice (3 cups)!