Sticky Sesame Cauliflower by @jessicainthekitchen
4 servings
🥦
1 head
Cauliflower
🌾
240 ml
All purpose gluten free flour
🥛
240 ml
Unsweetened almond milk
🧂
2.5 ml
Sea salt
⚫
3.8 ml
Ground black pepper
🧄
5 ml
Garlic powder
🫙
2.5 ml
Crushed red pepper flakes
🍞
480 ml
Crispy/panko gluten free breadcrumbs
🍁
160 ml
Maple syrup
🥢
90 ml
Low sodium soy sauce
🌱
5 ml
Sesame seeds
🫚
2.5 ml
Ground ginger
🌽
10 ml
Cornstarch
💧
120 ml
Water
🧅
1 bunch
Chopped scallions
Preheat
Preheat the oven to 425°F (220°C).
Cut
cauliflower
Cut the cauliflower into bite-sized florets.
Whisk
all purpose gluten free flour
unsweetened almond milk
sea salt
In a mixing bowl, whisk together the flour, almond milk, sea salt, and ground black pepper until smooth.
Dip- cauliflower
crispy/panko gluten free breadcrumbs
Dip each cauliflower floret into the batter, then coat with the breadcrumbs.
Place- cauliflower
Place the coated cauliflower florets on a baking sheet and bake for 25-30 minutes until golden and crispy.
- Mix
- cornstarch
water- cauliflower
While the cauliflower is baking, prepare the sauce. In a small bowl, mix the cornstarch and water to create a slurry.
- Combine
maple syrup
low sodium soy sauce
sesame seeds
In a saucepan, combine the maple syrup, soy sauce, sesame seeds, ground black pepper, ground ginger, and ½ cup water. Bring to a simmer.
Add- cornstarch slurry
Add the cornstarch slurry to the saucepan and cook until the sauce thickens.
- Toss
- baked cauliflower
- sauce
Toss the baked cauliflower in the sauce until well coated.
Garnish
chopped scallions- sesame seeds
Garnish with chopped scallions and additional sesame seeds before serving.
Sticky Sesame Cauliflower by @jessicainthekitchen
4 servings
🥦
1 head
Cauliflower
🌾
240 ml
All purpose gluten free flour
🥛
240 ml
Unsweetened almond milk
🧂
2.5 ml
Sea salt
⚫
3.8 ml
Ground black pepper
🧄
5 ml
Garlic powder
🫙
2.5 ml
Crushed red pepper flakes
🍞
480 ml
Crispy/panko gluten free breadcrumbs
🍁
160 ml
Maple syrup
🥢
90 ml
Low sodium soy sauce
🌱
5 ml
Sesame seeds
🫚
2.5 ml
Ground ginger
🌽
10 ml
Cornstarch
💧
120 ml
Water
🧅
1 bunch
Chopped scallions
Preparation Steps
Step 1/10
Preheat the oven to 425°F (220°C).
Step 2/10
Cut the cauliflower into bite-sized florets.
Step 3/10
In a mixing bowl, whisk together the flour, almond milk, sea salt, and ground black pepper until smooth.
Step 4/10
Dip each cauliflower floret into the batter, then coat with the breadcrumbs.
Step 5/10
Place the coated cauliflower florets on a baking sheet and bake for 25-30 minutes until golden and crispy.
Step 6/10
While the cauliflower is baking, prepare the sauce. In a small bowl, mix the cornstarch and water to create a slurry.
Step 7/10
In a saucepan, combine the maple syrup, soy sauce, sesame seeds, ground black pepper, ground ginger, and ½ cup water. Bring to a simmer.
Step 8/10
Add the cornstarch slurry to the saucepan and cook until the sauce thickens.
Step 9/10
Toss the baked cauliflower in the sauce until well coated.
Step 10/10
Garnish with chopped scallions and additional sesame seeds before serving.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
30 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
10 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@jessicainthekitchen
Origin
Cuisine
Geographic
to inform
Various
Aspect
Texture
Flavors
Other
Price
Low
Recommended Preservation
fridge
Preservation Infos