Sticky Sesame Cauliflower
If you're looking for a new and exciting plant-based appetizer or side dish, you have to try this recipe for sticky sesame cauliflower! The crispy baked cauliflower bites tossed in a sweet-spicy gochujang sauce are perfect for sharing.
Servings: 1
Ingredients
- 1 head cauliflower cut into florets
- 1 cup corn starch for coating
- 1/4 cup avocado or olive oil for frying
For the spicy sauce:
- 1 tbsp gochujang paste
- 3 tbsp tamari or soy sauce
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 3 tbsp maple syrup
- 3 tbsp ketchup
- 1 tbsp miso paste
- 2 tbsp toasted sesame seeds
For garnish:
- 1 stalk spring onion finely diced
- 1/2 tbsp black
- 1/2 tbsp white sesame seeds
Instructions
- Boil the cauliflower florets in hot water for about 1 minute. Drain and let it dry for a bit. bread with corn starch to absorb the moisture.
- Now coat with oil and bake in the pre-heated oven at 395 F / 200 C until fully cooked and the edges are browned and crispy (around 25 minutes). Flip them after 15 minutes. If you have an airfryer, use it.
- Meanwhile, toast your sesame seeds until they begin to pop. Immediately remove from the hot pan to prevent further cooking (burning).
- Mix all sauce ingredients (but the sesame seeds) in a small blender. Cook until bubbles form. Stir in most of the toasted sesame seeds (the rest you can use for garnish). Take off the heat and let the sauce thicken for a few minutes.
- Once your cauliflower is done, remove the excess oil with a kitchen paper towel. Coat well with the sticky sauce. Garnish with spring onion and more sesame seeds. Enjoy immediately!
Delicious 🙂
Thank you so much Maria!