Sticky Sesame Cauliflower

Sticky Sesame Cauliflower is a delightful dish that brings together the crunch of cauliflower and the sweet, nutty taste of sesame. This recipe is not only delicious but also a great way to enjoy vegetables. Perfect as an appetizer or a side dish, it offers a burst of flavor and a satisfying texture. Whether you are a vegetarian, vegan, or just someone looking to eat more vegetables, this dish will surely make you happy.

WHY YOU WILL LOVE THIS RECIPE

You will love Sticky Sesame Cauliflower for many reasons. First, it is easy to make. With simple ingredients and quick steps, you can whip it up in no time. Second, the flavors are fantastic. The combination of sesame oil, garlic, and ginger makes every bite tasty. Third, it is healthy. Cauliflower is packed with nutrients, and this dish uses wholesome ingredients. Finally, it is versatile. You can serve it as a main dish or a side, making it perfect for any meal.

HOW TO MAKE Sticky Sesame Cauliflower

Making Sticky Sesame Cauliflower is straightforward. Follow these steps to create this delicious dish in your kitchen.

 

 

EQUIPMENT NEEDED

To make Sticky Sesame Cauliflower, you will need:

• A large bowl
• A whisk
• A frying pan or wok
• A baking sheet (if you choose to bake)
• A spatula or wooden spoon

Ingredients You’ll Need

To make Sticky Sesame Cauliflower, gather these ingredients:

• 1 medium Cauliflower, cut into florets
• 1/3 cup Rice flour
• 1 tbsp Cornstarch
• 1 tsp oil
• 1/2 tsp Garlic powder, optional
• 1/3 – 1/4 cup Water
• 1.5 tbsp Sesame oil
• 1/4 cup Light soy sauce
• 1 tbsp Rice wine vinegar
• 1-2 tbsp Sriracha Sauce (adjust to taste)
• 1″ Fresh ginger, finely minced
• 4-5 cloves Fresh garlic, finely minced
• 2-3 tbsp Honey or maple syrup
• 1 Tbsp Cornstarch
• 1/4 cup Water
• Sesame seeds
• Spring onions
• Sliced chilies

STEP-BY-STEP INSTRUCTIONS

Cauliflower Preparation

1. Prepare the Cauliflower: Start by washing the cauliflower. Cut it into small florets. This helps the cauliflower cook evenly and makes it easier to eat.
2. Make the Coating: In a large bowl, mix the rice flour, cornstarch, garlic powder, and water. The goal is to create a thick batter. You can adjust the water to get the right consistency. It should not be too runny.
3. Coat the Cauliflower: Dip each floret into the batter. Ensure they are fully covered. This coating will make the cauliflower crispy when cooked.

Sauce Preparation

4. Make the Sauce: In a separate bowl, combine sesame oil, light soy sauce, rice wine vinegar, Sriracha sauce, minced ginger, and minced garlic. Mix well so all flavors blend together.
5. Thicken the Sauce (optional): If you like a thicker sauce, you can mix 1 tablespoon of cornstarch with 1/4 cup water. Heat this mixture in a small pan until it thickens, then add it to the sauce mixture. Stir well.

Assembly & Cooking

6. Cook the Cauliflower: Heat oil in a frying pan or wok over medium heat. Once hot, add the coated cauliflower florets. Fry them until golden brown and crispy, about 5-7 minutes, turning occasionally.
7. Add Sauce: Once the cauliflower is cooked, lower the heat. Pour the sauce over the cauliflower in the pan. Stir well to coat the florets with the sauce. Let it cook for another 2-3 minutes so the flavors mix.
8. Garnish: Once done, remove from heat. Sprinkle sesame seeds, sliced chilies, and chopped spring onions over the top before serving.

HOW TO SERVE Sticky Sesame Cauliflower

Sticky Sesame Cauliflower can be served in various ways. You can place it on a nice plate and enjoy it as a main dish or serve it in a bowl as a side dish. It pairs well with rice or noodles. For a complete meal, consider adding a simple salad or steamed vegetables. You can also garnish it with additional sesame seeds or chopped spring onions for a beautiful presentation.

STORAGE & FREEZING : Sticky Sesame Cauliflower

If you have leftovers, you can store Sticky Sesame Cauliflower in an airtight container in the fridge. It will stay fresh for up to 3 days. To reheat, place it in a frying pan over low heat. Add a few drops of water to prevent sticking, and heat until warmed through.

If you want to freeze it, do so before adding the sauce. Freeze the coated and cooked cauliflower on a baking sheet until firm. Then transfer it to a freezer bag. It can last up to 2 months in the freezer. When ready to eat, thaw it and then cook it in the pan with the sauce.

SERVING SUGGESTIONS

Sticky Sesame Cauliflower can be served in numerous creative ways:

• Pair it with steamed jasmine rice or brown rice for a filling meal.
• Serve it with stir-fried vegetables for added color and nutrition.
• Combine it with noodles for a hearty dish.
• Add it to a taco or wrap for a fun twist.

Feel free to get creative and make it your own!

VARIATIONS

You can adjust this recipe to suit your taste:

• Add Protein: For a heartier meal, add tofu, chickpeas, or tempeh.
• Make it Spicy: Increase the amount of Sriracha. You can even add red pepper flakes for extra heat.
• Different Sauces: Try different sauces like hoisin sauce or sweet chili sauce according to your preference.
• Vegetable Mixes: Feel free to mix in other vegetables like broccoli, bell peppers, or carrots for variety.

FAQs

1. Can I use frozen cauliflower for this recipe?

Yes, you can use frozen cauliflower. Just make sure to thaw and drain it well before coating to prevent excess moisture.

2. Is this recipe vegan?

Yes, this recipe is vegan-friendly since it uses honey or maple syrup as a sweetener. Feel free to substitute with a vegan alternative if desired.

3. How can I make this low-carb?

To make it low-carb, substitute rice flour with almond flour or coconut flour, and use a low-carb sweetener instead of honey or maple syrup.

4. Can I bake the cauliflower instead of frying it?

Yes, you can bake the cauliflower! Preheat the oven to 400°F (200°C), place the coated florets on a baking sheet lined with parchment paper, and bake them for about 25-30 minutes or until golden brown, flipping halfway through.

MAKE-AHEAD TIPS FOR Sticky Sesame Cauliflower

You can prepare Sticky Sesame Cauliflower in advance by following these tips:

• Prep the Cauliflower: Cut the florets and store them in the fridge up to a day before cooking.
• Make the Sauce: You can prepare the sauce ahead of time and store it in the fridge. Just give it a good stir before using.
• Coat in Advance: Coat the cauliflower florets in the batter and keep them wrapped in plastic wrap until you are ready to cook.

By preparing ahead, you can enjoy this delicious dish with minimal hassle.

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