Ingredients

The following ingredients have 4 Servings
  • 1 large head cauliflower (6-7 cups chopped*)
  • 2/3 cups rice flour (white or brown)
  • 1/4 cup arrowroot starch*
  • 1 tsp garlic powder
  • 1/2 cup non-dairy milk
  • 2 tbsp breadcrumbs (I used gluten free)
  • 1 tbsp toasted sesame oil
  • 1 tbsp neutral oil (olive, avocado, refined coconut)
  • 3 cloves garlic (minced)
  • 1 tsp fresh ginger grated
  • ¼ cup honey or maple syrup*
  • ⅓ cup low sodium soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tsp sriracha
  • 1/2 tbsp arrowroot starch*
  • 1 tbsp cold water

Instruction

  • Preheat the oven to 425 degrees. 
  • In a large bowl, whisk together the rice flour, arrowroot starch (see notes for substitutions), garlic powder and non-dairy milk. Be sure to mix until no clumps remain and it looks like batter. If it seems too thick, whisk in a few extra tablespoons of milk.
  • Add the chopped cauliflower florets into the bowl and carefully mix to coat all of the pieces. Alternatively, you can add the batter and cauliflower to a large plastic bag and shake it up to coat everything.
  • Transfer to a baking sheet lined with parchment paper, sprinkle on top the breadcrumbs and bake for 30 minutes. 
  • During the final 5-10 minutes, prepare the sauce. 
  • Mince the garlic very finely and add to a saute pan with neutral oil. Saute for about 2-3 minutes or until lightly golden brown. 
  • Whisk in the sesame oil, grated ginger, honey or maple syrup, soy sauce, rice vinegar and sriracha. Let simmer over low heat. 
  • *Only follow this step if using maple syrup and not honey.* If using honey, the sauce should thicken on its own naturally. In a small bowl, whisk together the arrowroot powder and water. Pour into the pot with the sauce.
  • Let simmer over low heat until thick, whisking occasionally to prevent any clumps from forming. Once thick, remove from heat.
  • When the cauliflower is done, let cool for about 5 minutes and then coat with the sauce. At this point it is done cooking, but you can put it back in the oven for 5-10 minutes to crisp up if desired. 
  • Sprinkle with chives, sesame seeds and enjoy!