Sticky Sesame Cauliflower by @jorgelavelar

50 min

3 servings

🥦

300 g

Cauliflower

🫗

2 tbsp

Oil

🌾

30 g

Flour

🥛

30 ml

Plant milk

🧄

2.5 ml

Garlic powder

🌶️

5 ml

Smoked paprika

🧀

10 g

Nutritional yeast

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🍞

110 g

Bread crumbs

🫗

1 tbsp

Sesame oil

🧅

30 g

Scallions

🧄

6 g

Garlic cloves

🫚

10 g

Ginger

🌱

18 g

Toasted sesame seeds

🥢

45 ml

Soy sauce

🍬

13 g

Brown sugar

🍚

15 ml

Rice vinegar

🌽

16 g

Cornstarch

  1. Preheat

    Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.

  2. Cut
    • cauliflower

    Cut 1/2 head cauliflower into medium-sized florets.

  3. Whisk
    • all-purpose flour
    • plant milk
    • garlic powder

    Whisk flour, plant milk, garlic powder, smoked paprika, nutritional yeast, salt, and black pepper in a mixing bowl to make a thick batter.

  4. Place
    • panko breadcrumbs

    Place 1 cup panko breadcrumbs in a second mixing bowl.

  5. Dip
    • cauliflower
    • panko breadcrumbs

    Dip each cauliflower floret into the batter, then coat it thoroughly in panko breadcrumbs.

  6. Arrange
    • cauliflower
    • neutral cooking oil

    Arrange the coated cauliflower on the lined baking tray and drizzle with 2 tbsp neutral cooking oil.

  7. Bake
    • cauliflower

    Bake the cauliflower for 20 to 30 minutes, turning once halfway through, until crisp and golden brown.

  8. Chop
    • scallions
    • garlic
    • fresh ginger

    Finely chop 2 scallions, 2 garlic cloves, and the small piece of fresh ginger.

  9. Heat
    • toasted sesame oil
    • scallions
    • garlic

    Heat 1 tbsp toasted sesame oil in a frying pan and sauté the chopped scallions, garlic, and ginger for 2 to 3 minutes.

  10. Add
    • toasted sesame seeds

    Add 2 tbsp toasted sesame seeds to the pan and toast for 1 minute.

  11. Whisk
    • cornstarch
    • water

    Whisk 2 tbsp cornstarch with 2 tbsp water in a small bowl until smooth.

  12. Add
    • soy sauce
    • brown sugar
    • rice vinegar

    Add soy sauce, brown sugar, rice vinegar, and the cornstarch slurry to the frying pan.

  13. Cook

    Cook the sauce for 2 to 4 minutes, stirring constantly until glossy and thickened.

  14. Add
    • cauliflower

    Add the baked cauliflower to the thickened sauce and stir until every floret is coated.

  15. Serve
    • scallions
    • toasted sesame seeds

    Serve immediately and garnish with the reserved green parts of the scallions and additional toasted sesame seeds if desired.

Sticky Sesame Cauliflower by @jorgelavelar

50 min

3 servings

🥦

300 g

Cauliflower

🫗

2 tbsp

Oil

🌾

30 g

Flour

🥛

30 ml

Plant milk

🧄

2.5 ml

Garlic powder

🌶️

5 ml

Smoked paprika

🧀

10 g

Nutritional yeast

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🍞

110 g

Bread crumbs

🫗

1 tbsp

Sesame oil

🧅

30 g

Scallions

🧄

6 g

Garlic cloves

🫚

10 g

Ginger

🌱

18 g

Toasted sesame seeds

🥢

45 ml

Soy sauce

🍬

13 g

Brown sugar

🍚

15 ml

Rice vinegar

🌽

16 g

Cornstarch

Preparation Steps

  1. Step 1/15

    Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.

    🍳baking tray
    📜parchment paper

  2. Step 2/15

    Cut 1/2 head cauliflower into medium-sized florets.

    🥦cauliflower
    🔪chef's knife
    🪵cutting board

  3. Step 3/15

    Whisk flour, plant milk, garlic powder, smoked paprika, nutritional yeast, salt, and black pepper in a mixing bowl to make a thick batter.

    🌾all-purpose flour
    🥛plant milk
    🧄garlic powder
    🌶️smoked paprika
    🧀nutritional yeast
    🧂salt
    ⚫black pepper
    🥣mixing bowl
    🥄whisk
    🥄measuring cups
    🥄measuring spoons

  4. Step 4/15

    Place 1 cup panko breadcrumbs in a second mixing bowl.

    🥖panko breadcrumbs
    🥣mixing bowl
    🥄measuring cups

  5. Step 5/15

    Dip each cauliflower floret into the batter, then coat it thoroughly in panko breadcrumbs.

    🥦cauliflower
    🥖panko breadcrumbs
    🥣mixing bowl

  6. Step 6/15

    Arrange the coated cauliflower on the lined baking tray and drizzle with 2 tbsp neutral cooking oil.

    🥦cauliflower
    🫗neutral cooking oil
    🍳baking tray
    🥄measuring spoons

  7. Step 7/15

    Bake the cauliflower for 20 to 30 minutes, turning once halfway through, until crisp and golden brown.

    🥦cauliflower
    🍳baking tray
    🥄spatula

  8. Step 8/15

    Finely chop 2 scallions, 2 garlic cloves, and the small piece of fresh ginger.

    🧅scallions
    🧄garlic
    🫚fresh ginger
    🔪chef's knife
    🪵cutting board

  9. Step 9/15

    Heat 1 tbsp toasted sesame oil in a frying pan and sauté the chopped scallions, garlic, and ginger for 2 to 3 minutes.

    🫗toasted sesame oil
    🧅scallions
    🧄garlic
    🫚fresh ginger
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  10. Step 10/15

    Add 2 tbsp toasted sesame seeds to the pan and toast for 1 minute.

    🌱toasted sesame seeds
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  11. Step 11/15

    Whisk 2 tbsp cornstarch with 2 tbsp water in a small bowl until smooth.

    🌽cornstarch
    💧water
    🥣mixing bowl
    🥄whisk
    🥄measuring spoons

  12. Step 12/15

    Add soy sauce, brown sugar, rice vinegar, and the cornstarch slurry to the frying pan.

    🥢soy sauce
    🍬brown sugar
    🍚rice vinegar
    🌽cornstarch
    💧water
    🍳frying pan
    🥄measuring spoons

  13. Step 13/15

    Cook the sauce for 2 to 4 minutes, stirring constantly until glossy and thickened.

    🍳frying pan
    🥄spatula

  14. Step 14/15

    Add the baked cauliflower to the thickened sauce and stir until every floret is coated.

    🥦cauliflower
    🍳frying pan
    🥄spatula

  15. Step 15/15

    Serve immediately and garnish with the reserved green parts of the scallions and additional toasted sesame seeds if desired.

    🧅scallions
    🌱toasted sesame seeds
    🥄spatula

Composition

Ingredients

Types

Vegetables, Plant-based dairy, Spices, Seasonings, Seeds, Condiments, Sweeteners, Baking

Ingredients

Cauliflower, Oil, Flour, Plant milk, Garlic powder, Smoked paprika, Nutritional yeast, Salt, Pepper, Bread crumbs, Sesame oil, Scallions, Garlic cloves, Ginger, Toasted sesame seeds, Soy sauce, Brown sugar, Rice vinegar, Cornstarch

Notes

Oil (for drizzling), Flour (flour of choice, for the batter), Plant milk (a splash, for the batter), Garlic powder (for the batter), Smoked paprika (for the batter), Nutritional yeast (for the batter), Salt (to taste, for the batter), Pepper (to taste, for the batter), Bread crumbs (panko used), Sesame oil (for the sticky sauce), Scallions (for the sticky sauce), Garlic cloves (for the sticky sauce), Ginger (small piece, for the sticky sauce), Toasted sesame seeds (for the sticky sauce), Soy sauce (for the sticky sauce), Brown sugar (for the sticky sauce), Rice vinegar (for the sticky sauce), Cornstarch (dissolved in water, for the sticky sauce)

Allergens

Sesame, Soy, Gluten

Dietetics

Dietary regimen

Vegetarian, Egg-Free, Meat-Free

Calories

310 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 42g, Fat: 13g, Fiber: 5g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 3.5mg, Potassium: 430mg, Sodium: 920mg

Vitamins

Vitamin C: 42mg, Vitamin K: 25mcg, Folate: 65mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

chef's knife, cutting board, mixing bowl, whisk, baking tray, parchment paper, frying pan, spatula, measuring cups, measuring spoons

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Lunch, Dinner, Weeknight meal, Meal prep

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Asian

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy, Tender, Sticky, Saucy

Flavors

Savory, Sweet, Umami, Garlicky, Gingery, Nutty, Smoky, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat in an oven or air fryer for best crispness), freezer : 2 months (Freeze in an airtight freezer-safe container,Freeze the baked cauliflower before saucing for best texture,Reheat from frozen in an oven)