Spicy Orange-Sesame Cauliflower
An Asian-style sweet and spicy sticky cauliflower dish. Delicious served over rice.
Servings 4
Ingredients
For the sauce...
- 1/2 cup gluten-free soy sauce or tamari for soy-free use *coconut aminos
- 1/2 cup freshly squeezed orange juice
- 1/4 cup + 2 Tbsp blue agave
- 3 Tbsp rice vinegar
- 2 Tbsp sambel oelek (chili paste) or more or less to taste
- 2 Tbsp tapioca starch/flour or substitute arrowroot starch/flour
- 1/2 tsp toasted sesame oil
For the cauliflower batter...
- 3/4 cup brown rice flour
- 1/2 cup plain/unsweetened non-dairy milk
- 1/2 cup water
- 1/2 tsp powdered ginger
- 1/4 tsp toasted sesame oil
- 1/4 tsp sea salt
- 1/4 tsp white pepper subbing black pepper is fine
Everything else...
- 1 1/2 lb cauliflower florets, cut into *bite-sized pieces
- 2 green onions, chopped whites and greens separated
- 2 Tbsp minced ginger
- 2 Tbsp minced garlic
- 2 tsp toasted sesame seeds plus more for topping
- drizzle/spray of oil for cooking Whatever you normally use for cooking is fine. I use olive oil.
Instructions
- Preheat the oven to 450°F. Line two baking sheets with parchment paper. Spray or rub the parchment paper with cooking oil (don't skip this step, the cauliflower likes to stick to the parchment).
- Whisk together all ingredients for the cauliflower batter. Add the cauliflower florets to the batter, a handful at a time, and stir to cover them with the batter. Remove florets, one at a time, let them drip over the bowl momentarily (if needed), and add them to the parchment-lined baking sheets. Add the cauliflower to the oven and set your timer for 15 minutes.
- While the florets bake, make the sauce. Start by whisking together all sauce ingredients.
- Heat a large, deep, skillet over medium heat and drizzle with oil. Once the oil is hot, add the whites of the green onions. Sauté for two minutes, then add the garlic and ginger. Sauté for another minute or two until onions are completely softened.
- Stir the sauce ingredients into the skillet. Simmer for a few minutes until the sauce thickens. Turn off heat until the cauliflower is ready.
- After the cauliflower has baked for 15 minutes, remove them from the oven and using a spatula, carefully flip all the pieces over on the parchment. Return the cauliflower to the oven for another *10 to 15 minutes, or until the insides are tender and the outsides are golden browned.
- Once the cauliflower florets are done baking, add them, the sesame seeds, and half of the remaining green onions to the skillet with the sauce. Return the heat to medium, and stir until cauliflower is coated and the sauce is reheated. Top individual servings with the remaining green onions and more toasted sesame seeds.
Notes
*Coconut aminos are naturally sweeter than soy sauce and tamari. If using them as a soy replacemnt, start with less agave syrup and add to taste. This will prevent your sauce from becoming too sweet.
*I cut my florets fairly small. Know that the cooking time will vary depending on their size. If they are too large, the outside may burn before they become tender.