Ingredients

The following ingredients have 4 Servings
  • 2  tsp. sesame oil
  • 2  tsp  fresh grated ginger
  • 2  cloves of garlic (, minced)
  • 1/4 cup  gluten-free tamari (or soy sauce)
  • 1/3  cup  maple syrup
  • 1.5 tbsp  rice vinegar
  • 1  tsp  sriracha
  • 2 tsp  cornstarch or 1.5 tsp tapioca starch
  • 1/4  cup  cold water
  • 1/2 cup rice flour
  • 3 tbsp tapioca or corn starch.
  • 1/2  teaspoon garlic powder
  • 1/4  teaspoon  salt
  • dash of black pepper and cayenne
  • 1/2 cup water
  • 2 tsp sesame oil
  • 1  small head of cauliflower (, chopped into equal size florets)
  • Garnish: sesame seeds and scallions

Instruction

  • Sticky Sesame Sauce: Heat a skillet over medium heat. Add sesame oil, garlic and ginger. Cook the garlic ginger for a minute. Add the soy sauce, rice vinegar, maple and bring to boil. Mix cornstarch in the water and add this cornstarch slurry and bring to a boil to thicken, Take off heat.
  • Cauliflower: Preheat the oven to 425 deg F ( 220 C). Line a baking sheet or dish with parchment. In a large bowl add the dry ingredients for the batter and whisk well. Add the wet ingredients and min until smooth.
  • Add the cauliflower and mix to coat. This batter keeps thickening as it sits, so mix and toss quickly.
  • Transfer to the the lined baking sheet. and bake for 30 mins. Make the sticky sauce in the meanwhile if you havent yet.
  • Once baked, you can do one of the following: 1. Brush the sauce over the cauliflower florets and bake for additional 10 to 15 mins (time depends on how crisp and sticky you want the sauce)2. Wait for a few mins then transfer the florets to the sauce. Mix gently to coat. Serve immediately or transfer to the baking sheet to bake for 10 to 15 mins.
  • Sprinkle black and white sesame seeds and chopped scallions and serve as is, or over rice or in lettuce wraps!