What a delicious, succulent, vegan and gluten friendly treat. Cauliflower can also be easily substituted for firm tofu. If gluten free is not needed, then all purpose flour can be used as well as regular soy sauce.
for the Sesame Sauce
• 1 tbsp sesame oil
• 3 garlic cloves, grated or minced
• 1 tbsp fresh ginger, grated or minced
• 1/4 cup tamari or soy sauce
• 1/3 cup maple syrup or agave nectar
• 2 tbsp rice vinegar
• 1 tsp sriracha
• 2 tsp of corn starch
• 1/4 cup cold water
For Baked Cauliflower
• 1 small head cauliflower, cut into florets
• 1/2 cup all purpose gluten free flour
• 4 tbsp corn starch
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 tsp sesame oil
• 1/2 cup water
Pinch of black pepper
*2 tsp white sesame seeds and 2 green onions, finely sliced to garnish
Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper. In a mixing bowl, add all the ingredients for the batter and whisk well until smooth. The batter should be thick enough to stay on a cauliflower floret but thin enough that you can easily shake off the excess. Dip each piece of cauliflower in the batter until completely coated. Place on the lined sheet and bake for 35-40 minutes, or until golden brown. Flip halfway through.
Heat a saucepan over medium heat. Add sesame oil, garlic and ginger. Sauté for a minute or until garlic and ginger are softened and fragrant. Add the soy sauce, rice vinegar, maple syrup, sriracha and bring to boil. Mix cornstarch in the water, add this to the sauce and bring to a boil to thicken. Remove from the heat. Place your freshly baked cauliflower into a mixing bowl. Pour the sauce all over it and toss to combine. Sprinkle white sesame seeds and chopped green onions. Serve on its own, with rice or with lettuce. Bon appétit.