Sesame Cauliflower
Inspired by a Chinese restaurant favorited, baked Sesame Cauliflower is a deliciously healthy dinner that’s perfect for busy weeknights. This easy recipe comes together in just half an hour.
Ingredients
- 1 cup whole wheat or gluten-free flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sea salt
- 1 cup non-dairy milk
- 1 medium-sized head cauliflower cut into small florets
- 1 tablespoon toasted sesame oil
- 2 cloves garlic minced
- 1 teaspoon minced ginger
- ½ cup tamari
- ½ cup vegetable stock or water
- 2 tablespoons maple syrup or agave
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- Pinch red pepper flakes optional
- 3 tablespoons sesame seeds divided
- 1 scallion sliced
- 4 Cups cooked brown rice for serving optional
Instructions
- Preheat your oven to 425° and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, garlic powder, onion powder, and sea salt. Slowly add the non-dairy milk, whisking as you go.
- Toss the cauliflower pieces in the mixture, making sure to coat them evenly.
- Place the cauliflower on the baking sheet, making sure not to overcrowd the pieces. You may need to use two baking sheets. Bake for 30 minutes, flipping the pieces after 15 minutes.
- While the cauliflower is baking, make the sauce. Place the toasted sesame oil, minced garlic, and minced ginger in a medium-sized pot over medium-high heat. Cook for just a minute or two, or until it becomes fragrant. Whisk in the tamari, vegetable stock, rice vinegar, maple syrup, cornstarch, red pepper flakes (if using), and two tablespoons sesame seeds Bring the mixture to a boil, and then reduce the heat to low and allow it to simmer until it thickens, about 2 or 3 minutes.
- When the cauliflower is done baking, place it in a large bowl, drizzle it with the sauce, and gently mix to coat the cauliflower with the sauce.
- Serve immediately over brown rice (if using), topped with the remaining sesame seeds and scallion slices.